Crab in beurre blanc sauce with black caviar and truffles

Name: Crab in beurre blanc sauce with black caviar and truffles
Cuisine: Georgian
Ingredients: 100 gram Kamchatka crab; 60 gram Beurre blanc sauce; 5 gram Black caviar; 10 gram Red caviar; 2 gram Sorrel; 2 gram Nasturtium; 1 gram Black truffle (Italy); 10 milliliter Beurre noisette; 10 gram lyme; 10 milliliter Broth

Kamchatka crab legs in a Moët champagne beurre blanc sauce. To enhance the flavor, the dish is garnished with black sturgeon caviar and red caviar, as well as slices of fresh black truffle.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi citrus

Recipe author

Nikita Chernikov

Ingredients

Kamchatka crab

100 gram

Beurre blanc sauce

60 gram

Black caviar

5 gram

Red caviar

10 gram

Sorrel

2 gram

Nasturtium

2 gram

Black truffle (Italy)

1 gram

Beurre noisette

10 milliliter

lyme

10 gram

Broth

10 milliliter

step

Prepare the reduction for the beurre blanc sauce: in a saucepan, combine the wine vinegar, champagne, shallots, and white pepper. Simmer over heat until the mixture is reduced to 1/4 of its original volume.

step

Remove the chitin and cartilage from the Kamchatka crab leg. Cut the crab meat into neat, bite-sized pieces.

step

Using a whisk, vigorously whisk the chilled butter into the hot sauce until a smooth emulsion forms. Finally, add a little cooking cream.

step

Heat the crab in the broth with a dash of beurre noisette and lime so that the meat becomes warm and absorbs the flavors.

step

Place the crab in the center of a deep plate. Carefully pour the beurre blanc sauce from the sauce boat so that it covers the bottom of the plate around the crab pieces.

Serve

Carefully arrange the black and red caviar on top of the crab, grate some fresh black truffle over it, and garnish with microgreens—wood sorrel and nasturtium.

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