Chef John's Menu of the Month March 2010

 

Alaskan king crab legs with hollandaise & Japanese vegetable salad

Ingredients

• 150 gr Alaskan king crab legs – cooked & shredded (keep the
  shells for garnish)
• 20 gr Banana shallots, finely chopped 
• 2 gr Chives, snipped
• 50 ml Hollandaise sauce
• 150 gr Shredded vegetables (asparagus, carrots, red peppers,
  sweet potato, cucumbers)

 

Dressing

• 15 ml Sesame oil
• 10 ml Kikkoman soy
• 15 ml Mirin
• 1 gr Black winter Truffles – slices

 

Garnish

• 1 gr Sesame seeds – toasted
• 5 gr Caviar – avruga (Herring)
• 2 gr Black winter Truffles – slivers 
• cress – shiso, sakura & rock

Method    
1. Place the shredded crab into a mixing bowl with the shallots, chives & hollandaise. Mix together.
2. Put back into the crab legs & drizzle hollandaise on top. Place crab legs in a roasting tray.
3. Make the dressing by mixing the soy, sesame oil, Mirin & Truffles together. Add to the shredded vegetables.
4. Place the vegetables on a large flat plate.
5. Gratinate the crab legs until golden brown
6. Place crab on top of the vegetables. Serve a large teaspoonful of caviar in top of the crab
7. Scatter the mixed cress sesame seeds & Truffle Slivers all around the dish.

 

Enjoy!!

John Kouphou
Chef De Cuisine
Columbia Steak House

Chefs note
Nowadays it is a lot easier to find the products required to perform this dish at home.
Most of the larger chain supermarkets have Alaskan king crab readily available. If not, you can substitute the crab with King Prawns or Lobster
Cook with passion and enjoy yourself.

Bon appétit!