Salad of red crayfish with tomato jelly, citrus and biancardo sauce

Name: Salad of red crayfish with tomato jelly, citrus and biancardo sauce
Ingredients: 250 g Crayfish; Flat-leaf parsley; Lemon (zest); Mayonnaise; 100 g Fennel; 100 g Leek; 100 g Celeriac; 100 g Shallot; 3 Chicken stock; 10 units.items Fennel seed; 2 Water; 1 Cream; 2 kg ripe tomatoes; 2 Lemon juice; 50 g Mushrooms; 10 g marjoram; 1 units.items Gelatine; 7 g Agar agar; 2 units.items Radish

Recipe for 2 people, created by Robert Hartelman of Restaurant Cèpes in Otterlo.

Ingredients

250gCrayfish

Flat-leaf parsley

Lemon (zest)

Mayonnaise

100gFennel

100gLeek

100gCeleriac

100gShallot

3Chicken stock

10units.itemsFennel seed

2Water

1Cream

2kgripe tomatoes

2Lemon juice

50gMushrooms

10gmarjoram

1units.itemsGelatine

7gAgar agar

2units.itemsRadish

Preparation

Make a salad with the crayfish, parsley, lemon zest, salt, and homemade mayonnaise. Set aside a few crayfish for garnish.
For the sauce, cut the fennel, leek, celeriac, and shallot into 1 by 1 cm cubes. Put these in a saucepan with the chicken stock and fennel seeds. Let this simmer gently for 20 minutes.
Strain this and bring it back to a boil with marjoram and mushrooms. Season with a little salt.
Make a citrus gel by boiling 200 grams of sugar and 2 deciliters of water with 2 deciliters of lemon juice. Let this simmer for 4 minutes with 5 grams of agar agar. Let cool and put in a piping bag.
Cut paper-thin slices of radish and place them in a bowl of ice water.
Blend the tomatoes in a food processor and strain through a sieve. Bring 3 deciliters of the tomato juice to a boil and add 2 grams of agar agar. Let this simmer for 2 minutes, then add the soaked gelatin. Pour onto a tray and let cool. Once cooled, cut out into the desired shape.
Place the salad in the center of the plate and cover with the tomato jelly.
Pipe some dots of citrus gel and distribute the crayfish and radish over it.
Heat the jus, add the cream, froth it up, and add this to the plate.