Crab tartar with truffles
Crab tartar with truffles
Ingredients for 2 portions:
100 gr crab meat - canned or frozen - thaw overnight in the refrigerator
2 tbsp mayonnaise
2 spring onions - thinly sliced
2 avocados - peeled, cored and diced
10 cherry tomatoes - halved
3 tbsp extra virgin olive oil
Juice from one lemon
30 gr truffles thinly sliced
A few drops of white truffle oil
Salt
Pepper
Mixed salad leaves for serving
Execution:
In a preparation bowl, place avocados and cherry tomatoes; season and toss with olive oil, lemon juice, salt and pepper.
In a second preparation bowl, mix crab meat, spring onions and mayonnaise.
In a third preparation bowl, drizzle the thinly sliced truffles with a few drops of truffle oil, salt and pepper; gently mix this seasoning through, avoiding breaking the slices.
In two 7,5cm pastry circles, divide and layer the following preparations:
Assemble in the pastry circle by layering first avocados and cherry tomatoes, then the crab meat, gently pressing down each layer with the back of a spoon.
Delicately spread sliced truffles, ensuring to cover the whole surface.
Remove the circle by gently pressing our preparation downwards with one hand and using the other hand simultaneously to lift it.
Accompany with mixed salad leaves tossed in a light vinaigrette.
Bon appétit!
Crab tartar with truffles
What wine we will choose:
The chef combines the crab's sea breeze with the truffle's earthy and nutty aromas in this recipe.
The dish has no fat, but the lemon's acidity with our crab’s texture requires wines with moderate acidity and above.
We exclude young reds with firm tannins as they will destroy the many delicate flavours of the dish. We certainly do not want sweet aromas of honey or candied fruit, so we exclude many aged whites and whites with a light body because the truffle will cover them.
Ideally, we are looking for white wines spent a short time into large barrels or an amphora or even in combination with medium to full body and well-incorporated acidity.
The options are several:
Châteauneuf Du Pape white and aged like Château de Beaucastel
Savatiano barrel matured
Pinot Gris / Grigio again barrel matured
Spanish Cava
Rosé wines are wild but will hardly move to high levels of harmony.
If we insist on red, Limniona Terra Cotta of Domaine Zafeirakis is an excellent choice.
Finally, a Sherry Amontillado will fill your mouth with delicious explosions!
It paired excellently with white and aged Château de Beaucastel
