North Sea crab with a sesame taco, mandarin salad, tandoori cream, and Dutch shrimp

Name: North Sea crab with a sesame taco, mandarin salad, tandoori cream, and Dutch shrimp
Ingredients: 240 g Orange juice; 300 g melted butter; 50 g black sesame seeds; 480 g Powdered sugar; 270 g Flour; 90 g Egg white; 250 g white sesame seeds; 25 g Tandoori spices; 80 g Yogurt; 1 l salad oil; 5 g Sambal; crab bouillon; North Sea crab; Mayonnaise; Agar+; Salt; sesame taco; Lime zest; crab jelly; Dutch shrimp; tandoori cream; marigold flowers; mandarin salad

This dish is made by JRE chef Timo Agterberg from Restaurant De Witte Zwaan.

Ingredients

240gOrange juice

300gmelted butter

50gblack sesame seeds

480gPowdered sugar

270gFlour

250gwhite sesame seeds

5gSambal

90gEgg white

25gTandoori spices

80gYogurt

1lsalad oil

crab bouillon

Agar+

North Sea crab

Mayonnaise

Salt

sesame taco

Lime zest

crab jelly

Dutch shrimp

tandoori cream

marigold flowers

mandarin salad

Preparation

Mix all ingredients, let it set, and spread it over a stencil.
Bake for 10 minutes at 160ÀöC.

First make a tandoori oil by putting the salad oil with the tandoori spices in a cooking bag and heating sous-vide for one hour at 60ÀöC.
Strain the oil through a muslin cloth and let it cool.
Combine yogurt and egg white, blend briefly with a hand blender, and slowly add the tandoori oil until it becomes a nice cream, season with pepper and salt.

Make a crab broth from the legs and claws of the crab.
Make a jelly from this using agar.

Steam the crab until cooked in the oven, remove the crab meat from the legs, and season it with neutral mayonnaise, lime zest, and salt.
Cut it out in the desired shape and top it with the crab jelly.
Dress the taco separately with Dutch shrimp, a mandarin salad, the tandoori cream, and garnish with marigold flowers.
Place the taco on the dish.