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King crab with avocado and pomegranate
Due to the special presentation, this dish appears much more complicated than it actually is!Ingredients
1units.itemsAvocado
1units.itemsPomegranate
1units.itemsking crab leg
1units.itemsSpring onion
Mayonnaise
Greek yogurt
Mustard
Sushi vinegar
Preparation
- Cook the king crab in court bouillon.
- Cut open the legs and remove the meat.
- Mix the meat with mayonnaise, Greek yogurt, sushi vinegar, mustard, and sliced spring onion, and season with salt.
- Slice the avocado thinly on the mandoline.
- We do this on a tray, lay the slices overlapping next to each other, and place them in the shock freezer.
- Then cut them to the desired size and store well covered in the freezer.
- Place the prepared crab meat on the avocado and roll it up tightly.
- Serve with pomegranate and Greek yogurt.
