Crab, Avocado and Mango Timbale with Gazpacho dressing...
Ingredients to serve 6 people
250g white crab meat
50 g crème fraiche
1tsp all grain mustard
2tsp chopped chives
For the salsa:
1 red onion finely chopped
1 mango
2 avocados
1 red chilli pepper
1 tsp pickled ginger chopped
2 tbs chopped coriander
1 lime zest and juice
Olive oil
salt
For the gazpacho:
1 lemon
6 ripe vine tomato
1 onion
1 spring basil
1 spring tarragon
½ a cucumber
1 clove garlic
½ red chili pepper
1tbs sherry vinegar
50ml olive oil
Worcestershire sauce to taste
Method:
Put all the ingredients for the gazpacho in a food blender and mix until smooth then strain through a fine conical strainer. Whisk in the olive oil and chill in the fridge for a couple of hours. Peel and dice the mango and avocado, chop the chilli finely and add it to the diced mango and avocado along with all the others ingredients. Season to taste and chill for 1 hour. Bond the crab meat, crème fraiche, chives, and mustard. To assemble the dish use a metal ring, first pack the salsa in the bottom then the crab meat and seal it with a fine layer of crème fraiche. Place the ring in the center of a bowl plate, lift the ring and poor the gazpacho around it. Serve the dish very cold.
