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Cooking Recipe Video : Small cakes of crab with the pistachios and olives in the Verjus of the Perigord

 


    Restaurant: De Snippe
Phone:
 + (32)50 62 81 62
Website:
 www.desnippe.be
Address:
 "De Wielingen, 5"
"After selling the hotel and restaurant in Bruges, Luc Huysentruyt is proud to present his...
Small cakes of crab with the pistachios and olives in the Verjus of the Perigord
Recipe Description:
Make a frost with the clear soup of beef and the verjus of the Perigord, season. Add the brunoise of vegetables and pistachios. Raise the flesh of crab shelled in circles made of metal and cover frost, let then take at the fridge. On the plate, raise the grout of tomatoes with the olives and the brunoise of string beans. Then, deposit the small cake of crab gotten previously and decorate, with a little sour cream and vegetables dried.
Appetizer Recipes on Video
Servings:
 4 People
Cooking recipe time in minutes:
 35
Recommended wine with the dish:
 Pouilly fuissé
Difficulty level:
 Easy

Small cakes of crab with the pistachios and olives in the Verjus of the Perigord

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          Cooking Recipe Ingredients:
• 50 g of crab • flesh 1 cup of frost made with the clear soup of beef (count 10 leaves by liter of frost) • brunoise of carrots, leek, celery and courgettes • string beans in brunoise • pistachios • some vegetables dried • grout of tomatoes • 1 c. of cream sour liquid • 1 c. of olives • 2 c. of verjus
     Cooking recipe preparation instructions:
Make a frost with the clear soup of beef and the verjus of the Perigord, season. Add the brunoise of vegetables and pistachios. Raise the flesh of crab shelled in circles made of metal and cover frost, let then take at the fridge. On the plate, raise the grout of tomatoes with the olives and the brunoise of string beans. Then, deposit the small cake of crab gotten previously and decorate, with a little sour cream and vegetables dried.
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