MSC certified crabmeat mousse with spicy leaves, pork crackling and cheddar — Marine Stewardship Council
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MSC certified crabmeat mousse with spicy leaves, pork crackling and cheddar

MSC certified crabmeat mousse with spicy leaves, pork crackling and cheddar

Preparation time

30 mins

Cooking time

3 hours

Serves 6

This delicious recipe, using sustainable hoki, was created by Michelin-starred chef Fabrizio Ferrari.

Choose MSC certified sustainable seafood by looking for the blue MSC label.

Recipe source

This delicious recipe, using sustainable hoki, was created by Michelin-starred chef Fabrizio Ferrari.

Choose MSC certified sustainable seafood by looking for the blue MSC label.

Ingredients

  • 1 MSC certified crab (800 - 1000 g)
  • 3 heads of endive
  • 50 leaves of red mustard salad
  • 500 g fresh bacon
  • 100 g cheddar
  • 100 g grapeseed oil
  • 150 g red ale
  • Salt
  • Extra virgin olive oil

Method

Cut the bacon into 2 cm cubes, put in an iron pan and fry over very low heat for 3 hours, stirring occasionally.

Remove from heat, drain, and let the bacon cubes cool on paper towels. With the help of a potato masher wring out the remaining fat.

Put the crab into the freezer for 30 minutes and then steam in the oven for 50 minutes on 90 degrees heat. To do this make sure to place it above a grid with a pan beneath in order to collect the juice what will be released during cooking.

After 30 minutes, transfer the crab back into the freezer and filter the juice collected in the pan. Refrigerate the juice.

Remove the crab from the freezer and gently break the shell with a meat mallet. With the help of a toothpick pull out all the pulp from shells and refrigerate.

Remove the outer leaves from the endive and split into four parts by cutting along the long edges.

Fill three quarters of a small pan with extra virgin olive oil, place in oven and bring to 100 degrees. Remove and immerse the endive for 10 minutes.

Pour the ale / beer into a tall glass and add the crab juices. Emulsify with an immersion blender, pouring grape seed oil in.

Wash and dry the leaves of the red mustard salad.

Place two hearts of endive on a plate, heat the crab meat a few minutes in a water bath, add, and dress with the beer emulsion.

Continue with the red mustard leaves, the grated cheddar and a sprinkling of pork cracklings. Finish with adding some more of the emulsion.

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