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Curry basket with North Sea crab and Jerusalem artichoke cream

Curry basket with North Sea crab, a Jerusalem artichoke cream, and crispy rice with algae.

Ingredients

Pepper
Salt
100gButter
300gJerusalem artichokes

Pepper
100gMayonnaise
Salt
5gCurry powder
454gCrab leg meat

5gAlgae powder
Salt
Olive oil
200gRice crispies

Mini basket curry

Preparation

  1. Peel the Jerusalem artichokes.
  2. Boil the Jerusalem artichokes for 10 minutes until tender.
  3. Then blend the cooked Jerusalem artichokes into a smooth cream. Add a splash of cooking liquid if needed to blend more easily.
  4. Season the cream with pepper and salt.
  5. Blend in the cold butter.

  1. Mix the crab meat with the mayonnaise, curry powder, pepper, and salt.

  1. Mix the rice crispies with the algae powder and a dash of olive oil to help everything stick together better.
  2. Season with a little salt.

  1. Take a mini basket curry.
  2. Fill the basket 2/3 full with the crab meat.
  3. Pipe the Jerusalem artichoke cream on top.
  4. Dip the filled basket in the rice crispies.