Since the implementation of the containment, some have discovered a talent for cooking, and the Royal Mansour Marrakech reveals tips and tricks from its top chefs to successfully make emblematic recipes in its restaurants.
Today, Executive Chef Jérôme Videau reveals the recipe for the King Crab salad offered on the menu of the restaurant La Table.
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King Crab Salad Recipe by Chef Jérôme Videau
Serves 4
Ingredients:
For the salad:
- 4 sucrine salads
- 2 table oranges in segments
- 1 yellow lemon in cubes
- 2 grapefruits
- 200 g King Crab meat
- ½ bunch coriander, chopped
- 20 g fresh ginger, chopped
- Espelette pepper
- Fine salt and black pepper
For the vinaigrette:
- 60 g orange reduction
- 80 g Argan oil
- 80 g olive oil
- 20 g fresh orange juice
- 20 g mustard
- Fine salt and pepper of Espelette
Preparation:
Reduce the orange juice over low heat to make the orange reduction.
Prepare the vinaigrette in a bowl by mixing all the ingredients.
Incorporate the olive oil and the argan oil to assemble the sauce.
To wash and dry the salad, to break up it in a bottom of hen.
Add, then, the vinaigrette, the fresh ginger and the coriander. Season to taste.
Separately, proceed in the same way for the King Crab.
Arrange the sucrine salad on a flat plate, add the shredded King Crab and finish with the citrus segments and lemon cubes.
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