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North Sea crab with foie gras

This dish is by Gerry Trouw, chef & owner of restaurant Fidèle.

Gerry has worked with North Sea crab. The flavor is spicy and even tingles a little on the tongue. That is why he likes to make the dish creamy, as in this dish with crème fraîche. Gerry's cooking style stems from classic French cuisine with a modern 'touch'; he finds it important to stay close to the core: less is more!

The dish consists of:

  • North Sea crab
  • fermented blackberry purée
  • gel of red beet and fermented blackberry
  • chive cream
  • duck liver
  • red beet cream
  • vinaigrette of poultry jus

Ingredients

dashi reduction
Crème fraîche
Chopped chives
Lemon (zest)

Salt
Blackberries

3lBeetroot juice
20gAgar agar
1lfermented blackberry purée

400gOil
400gChives
Salt
50gYogurt
half a lime
50gEgg white

Salt
Duck liver

3lBeetroot juice
1kgRed beets
40gSalt
2Limes

2cans of tomato paste
Carrot
Celeriac
half a lime
3bottles of red port
Onion
3kgDuck liver
Leek
20kgpigeon carcasses
Olive oil

Preparation

  1. Separate the crab from the legs.
  2. Cook the legs at 72°C for 12 minutes.
  3. Season with crème fraîche, dashi reduction, lemon zest, and chopped chives.

  1. Puree the blackberries and add 2% salt.
  2. Fill preserving jars up to a maximum of 2/3 with the puree.
  3. Let the blackberry puree ferment for at least 12 weeks.

  1. Reduce the red beet juice until only 1 liter remains.
  2. Add 1 liter of fermented blackberry puree and 20 grams of agar agar.
  3. Bring to a boil, let cool, and blend into a shiny, smooth gel.

  1. Blend the chives and oil together with a pinch of salt in a thermoblender, heat to 60°C, and strain through a cloth.
  2. For the cream, mix the egg white, yogurt, juice of half a lime, and a pinch of salt with a hand blender and gradually add the chive oil.

  1. Salt the duck liver well on both sides.
  2. Then sear it from a cold pan until a nice caramelization forms.
  3. Next, turn the liver over and do the same on the other side.

  1. Peel the red beets and place them on the heat with the beet juice, salt, and lime juice.
  2. Cook the red beets down until almost no liquid remains.
  3. Blend the beets with the small amount of remaining liquid in the thermoblender until smooth.

  1. Sauté the tomato paste lightly to remove its acidity.
  2. Then add the red port, followed by the pigeon carcasses and duck liver.
  3. Add the carrot, onion, leek, and celeriac.
  4. Cover the ingredients with water.
  5. Let the jus infuse for 2 days, strain, and reduce to about 1/5.
  6. For the vinaigrette, scoop 4 spoons of jus into a small pan, together with the juice of half a lime and 2 generous spoons of good olive oil.

  1. Place the North Sea crab in the center of the plate using a plating ring.
  2. Serve the seared duck liver next to it.
  3. Arrange the beetroot purée and the gel of beetroot and fermented blackberry around it.
  4. Pipe the chive cream in between.
  5. Finally, dress with the poultry jus vinaigrette.
  6. Garnish as desired.