Asparagus tartar, Red King Crab & grapefruit

Asparagus tartar, Red King Crab & grapefruit

Make a fresh and flavourful spring salad with green asparagus, Petrossian Red King Crab Merus and grapefruit. A drizzle of olive oil and a sprinkle of fresh herbs will create a very fresh, tasty and colourful salad. Serve as a starter or in verrines for your buffet table!

 

Preparation time: 20 minutes • Cooking time: 12 minutes

Serves 4

  • 1 pack of Red King Crab Merus
  • 1 bunch of green asparagus
  • 1 pink grapefruit
  • Fresh herbs of your choice (baby salad leaves, chervil, parsley, chives, etc.)
  • Olive oil
  • Salt and pepper

 

Method

For the asparagus

  1. Fill a pot with water, add a few tablespoons of salt and bring it to the boil.
  2. Trim the asparagus by cutting off about 3-4cm from the bottom of the stalk. Peel off the asparagus skin with a peeler (run the peeler from the end to just below the tip).
  3. Once boiling, lower the heat to a gentle boil.
  4. Carefully plunge the asparagus into the boiling water (tips up) and cook for 10-12 minutes until “al dente”.
  5. Poke the point of a knife to check whether the asparagus spears are properly cooked; it should glide into the asparagus with a slight resistance.
  6. Plunge into cold water to stop the cooking process and set the green colour. Drain and set aside.
  7. Once the asparagus have cooled, cut off the tips and cut those halves lengthways. Set aside for the presentation. Chop the stems into small cubes.

 

For the grapefruit

  1. Peel the grapefruit and make sure to remove the peel and take off the white pitch.
  2. Then gently cut between each white line to lift the segments over a bowl to collect the juice.
  3. Chop the segments into small cubes.

 

To serve

  1. Chop the Red King Crab Merus into small cubes.
  2. Mix it gently with the grapefruit and asparagus. Drizzle with olive oil and grapefruit juice. Add a pinch of salt, pepper and chopped fresh herbs.
  3. Arrange the tartar in the centre of a small soup bowl, place the asparagus tips around it and finish with a few fresh baby salad leaves.

 

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira

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