Bonbon of North Sea crab

Ingredients and preparation

Boil the fresh North Sea crab in court bouillon. Mix a little freshly-made mayonnaise under the crab meat. Fry the spinach in olive oil with a clove of garlic, season with pepper and salt. Next cut the double smoked salmon in thin slivers. Make courgette rolls (using a fleximat), stuff with spinach, fresh North Sea crab salad and salmon slivers. Finish with sour cream, and a small spoonful of caviar. Garnish with fresh crab legs and purslane. This bonbon can also be served as an appetizer.

Recipe: Peter De Groote

Photography : Bart Tanghe

Print this page