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- Cuisine: French
This is a play on the traditional boudin blanc. The salad is composed of spring onion sprouts, salad burnet leaf and grilled spears of asparagus, with a dressing of avocado puree, and sits on top of choux pastry baked until crispy.
Ingredients
Avocado dressing100ml white chicken stock
1 tbsp glutinous rice wine
½ avocado
Eggplant custard
1 egg (60g)
90g eggplant puree
30g champagne
Mirin
Crab boudin
1kg raw spanner crab meat
2 eggs
100g cream
Noilly Prat
Preparation
For the avocado dressing, mix the chicken stock with the rice wine. Add the avocado to make a puree. Season with salt and white pepper, as desired. This dressing must be used within a couple of hours; otherwise it will oxidise and go brown.To make the eggplant puree, place eggplants in a pan with oil and fry until golden brown. Finish in the oven at 200°C, until cooked through. Press and drain whilst letting it cool, puree and pass through a sieve.
For the eggplant custard, beat the egg and pass through a sieve to ensure there’s no foam or albumen. Combine the egg with the eggplant puree and the champagne. Season with extra virgin olive oil, a little mirin, and salt and white pepper.
Place a spoonful into some plastic wrap and twist to form a little ball. Tie with string or twist plastic into a knot. Drop into water just below simmering point and poach for approximately 5 minutes, until set.
Unwrap and place onto the salad arrangement, when required.
Note: Pay attention to the proportion of the egg, eggplant and champagne to ensure the mixture sets.
The crab boudin is best made in large quantities. Combine the crab meat with the eggs. Fold through the cream and season the mixture with Noilly Prat, salt and white pepper.
Place a spoonful into some plastic wrap and twist to form a little ball. Poach for approximately 5 minutes, until set.
If you enjoyed this Crab boudin in a composed salad recipe then browse more French recipes, salad recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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Glen Iris |
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| 10. | Penfolds Magill Estate Restaurant | Magill |
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