»feine adressen – finest« – Hamburg 4 20

finest gourmet | 27 b
over again. Simmer for 1 hour. There should be 0.5 l of liquid
left. Pour the liquid carefully through a sieve cloth. Stir the coldly
soaked, squeezed gelatine thoroughly into the hot liquid, season
with salt. Leave jelly to cool completely in the refrigerator.
2 d | Crab Velouté
Fry 30 % of the crab shells in olive oil for 5 minutes, add diced
vegetables, spices and dill. Sauté for 10 min. Do not roast shells
too much, otherwise the soup gets a very intense flavour. Add
tomatoes and tomato paste. Deglaze with white wine, Noilly Prat,
cognac and port wine and reduce completely. Pour on the crab stock
and cream, simmer for 40 min at low heat. Season soup with salt,
pepper and cayenne pepper, pass through a hair sieve. There should
be 0.5 l crab velouté left.
2 | Crab Cannelloni
Line a lightly oiled sheet with transparent film without wrinkles. Stir
the cold soaked, squeezed gelatine thoroughly into the hot velouté.
Leave to cool. Pour 2 mm into the prepared tray and leave to cool in
the refrigerator. Then carefully lift out the mat with the foil and place
it on a board. Cut into 5 mm wide strips. Carefully place them on a
new sheet with transparent film. Carefully turn the strip when moving
it. The film from the velouté must now be on top. Now carefully
peel it off. Let the crab jelly melt carefully. Then pour it into the new
tray, already lined with the strips, 3 mm high. Leave to cool in the
refrigerator. Spread out small perforated household foil on the workplace
and cut the cold jelly mat into rectangles of 8x7 cm. Turn over
onto the prepared foil and carefully remove the other foil. Spread the
seasoned crab meat over it. Roll into small filled cannelloni with the
help of the foil and keep cool until serving.
3 | Crab Stock & Corail Emulsion
Fry the remaining crab shells in hot olive oil. Add diced vegetables,
diced tomatoes, garlic and peppercorns. Stir-fry for 8 minutes.
Deglaze with white wine and Noilly Prat, add herb stalks, reduce.
Pour on fish stock. Season the stock to taste with salt and pepper,
pour through a hair sieve, allow to cool.
For the corail emulsion, mix lobster corail, cream and crab stock in
a thermal mixer. Then use the stirring attachment and an open lid.
Let it run for 90 minutes at 80°C. Season to taste with lemon
juice, chopped basil, salt and cayenne pepper. Pass through a fine
sieve and put aside covered until serving.
4 | Garnish
Boil the asparagus tips in salted water and quench ice-cold. For the
vinaigrette, cut very fine cubes of carrot, leek and celery and also
cook in salted water, quench ice-cold. Peel squid, clean and rinse
clean. Cut the body into rings, leave tentacles and tip whole. Heat
olive oil in a coated pan and sauté the squid briefly. Season to taste
with salt and ground pepper.
5 | Coriander Sauce
Mix the egg yolks gradually with the oil, then with the remaining
ingredients. Season the sauce with salt and pepper.
Dress
Place the crab cannelloni in the centre of the plate. Draw 2 small
tears with the corail emulsion. Arrange marinated asparagus tips
and vegetable dices around the outside. Place squids and small dots
of coriander sauce around the cannelloni. Finish with small dill
flags and the remaining lemongrass marinade.
Torsten Michel
Seit 2017 ist Torsten Michel Küchenchef des
Gourmet-Restaurants »Schwarzwaldstube« im
Luxushotel Traube Tonbach.
Since 2017 Torsten Michel is chef de cuisine of
the gourmet restaurant »Schwarzwaldstube« in
the luxury hotel Traube Tonbach.
© Foto: René Riis 2016