Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigrette

11 September 2006
Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigrette


(serves four)

For the crab and sesame tuiles (six portions) Olive oil
1kg live green crabs
20g beurre noisette
20g egg white
20g plain flour
1tsp sesame seeds

For the crystallised seaweed 50g laitue de mer (seaweed)
1 egg white
20g icing sugar

For the oyster vinaigrette 2 oysters
1dsp olive oil
Lemon juice

For the marinated salmon 100g salmon fillet
Olive oil
Coriander leaves

For the foie gras 4 slices of foie gras (2.5cm thick)
Flour (for dusting)
1 bunch chives,finely chopped
30ml good-quality balsamic vinegar


In a solid-bottomed casserole dish, heat the olive oil until smoking and add the crabs. Roast off until nicely coloured with nutty aroma. Add water to cover and cook on low heat for two hours.

Strain off the liquid, pass through muslin and reduce until you are left with about 2tbs of thick liquid. Leave to cool.

In a bowl, combine the cooled beurre noisette and the egg whites.

Add the crab reduction and flour. Leave to rest.

To cook, spread the tuile mix very finely on to a pre-heated baking sheet, about 1 heaped teaspoon per biscuit, sprinkle half of the biscuits with the sesame seeds and bake in the oven at 180ºC for five to seven minutes.

Wash seaweed and pat dry. Mix the egg white and icing sugar. Put mixture into a spray bottle and spray the seaweed. Spread the seaweed out on a baking sheet keeping it as thin as possible and put in the oven at 100ºíC until dry and crisp (this will take up to two hours). Carefully turn after eight minutes to avoid sticking.

Next make the oyster vinaigrette. Open oysters, reserving the juice.

In a bowl, blitz the oysters with olive oil and pass through a fine sieve. Add lemon juice to taste (consistency should be thick).

To make the marinated salmon, slice the fish 2mm thick and mix with the other ingredients.

To cook foie gras, dust with flour, season and caramelise directly on the solid top for 20 seconds either side. Roast in hot oven for five minutes or until cooked. Cover the liver with the chopped chives, balsamic and seasoning.

To assemble, put some marinated salmon on the centre of the plate. Spoon the oyster vinaigrette over the salmon and around it.

Put some crispy seaweed on top of the salmon. Top with a crab tuile, then roasted foie gras and, finally, sesame covered tuile.

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