Crabe Des Neiges Der Terre Neuve, Panais Façon Remoulade

New Foundland Snow Crabs, Remoulade Style Parsnip
Author: Frédéric Filliodeau Le Cordon Bleu Chef De Cuisine

Ingredients:

2 large parsnips
Remoulade style parsnip
500 ml milk
200 g parsnip, grated
100 g New Foundland snow crab meat
50 g mayonnaise
1 g spice mixture
juice of 1/10 lemon
Emulsified shellfish Borsch
50 ml jellied shellfish Borsch
10 ml red wine vinegar

Decoration:

8 pieces of New Foundland snow crab cut on the bias
4 bouquets baby salad leaves
4 chive tips

Recipe Properties:

Cut 4 strips of parsnip on a mandoline, blanch 1 minute in boiling sailed water, refresh. Drain and line rectangular or circle molds. Cut the remaining parsnip into strips lengthways, for the deep fried parsnip crisp decorations (3 per person).

Remoulade style parsnip: Bring milk to boil, add grated parsnip, return to the boil, drain. Leave to cool, combine with crab, mayonnaise, spice and lemon juice.

Emulsified Borsch:

Warm ingredients and emulsify until very foamy. Place in a shot glass to serve.

Presentation:

Place parsnip lined molds in the center of white plates, fill each with Remoulade style parsnip. Top with a rectangle of jellied borsch. Remove and discard paper, remove mold. Decorate with crab pieces, a bouquet of salad leaves, parsnip crisps and a chive tip. Place the shot glass of emulsified borsch alongside.