Esta es una exhibición prevé de cómo se va ver la receta de 'Txangurro Salad' imprimido.

Receta Txangurro Salad
by Jose Garces

Txangurro Salad

MONTADITO DE TXANGURRO A LA VASCA - jumbo lump crab, avocado, espellette

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1.5 pounds Jumbo Lump Crab (cooked)
  • ½ bunch Chive, finely chopped
  • 1 Red Pepper, finely chopped
  • 3 Shallot, finely chopped
  • ½ bunch Parsley, finely chopped
  • 1 T Salt
  • ¼ C Crème Fraiche
  • ½ C Mayo
  • 1/8 C Dijon Mustard
  • 1 Lemon, juiced and zested
  • Other ingredients:
  • Slices of baguette, lightly brushed with roasted garlic oil, and lightly toasted
  • Fresh Tomato puree, finished with a splash of Jerez vinegar and olive oil
  • Sliced Avocado, seasoned with sea salt and pepper

Direcciones

  1. Take one slice of baguette and top with a thin layer of Tomato Puree, followed by an avocado slice, and then a quenelle of the Txangurro “Salad.” Top with a dusting of the Espelette pepper. Serve two slices to a plate.