Tomato and Crab Millefeuille
A cold appetizer built with thin tomato slices as the base, layered with crab meat, apple, avocado, and vegetables.
Ingredients
Tomato (peeled, cut into 5cm wide x 12cm long slices, pressed flat for 2-3 hours)
16 cloves
Crab meat (seasoning)
to taste
Crab roe (sieved)
to taste
Crab creamy part (sieved)
to taste
Lettuce (chopped)
to taste
Watercress (chopped)
to taste
Apple (cut into 5mm dice)
to taste
Avocado (cut into 5mm dice)
to taste
Curry powder
to taste
Lemon juice
to taste
Tarragon
to taste
Mayonnaise
3 tbsp
Vinaigrette (olive oil, sherry vinegar, pepper, fleur de sel)
to taste
Olive oil
to taste
Sherry vinegar
to taste
Fleur de sel
to taste
Parsley leaves
to taste
Instructions
1
Prepare the tomatoes
Blanch and peel the tomatoes, then cut them into 16 slices about 5 cm wide and 12 cm long. Press the slices flat between two plates for 2-3 hours.
2
Prepare the crab
Sieve the crab roe and the creamy part of the crab, then combine them with the crab meat.
3
Season the crab
Mix the crab meat with curry powder, lemon juice, tarragon, and 3 tbsp of mayonnaise until evenly combined. Chill until needed.
4
Chop the vegetables
Finely chop the lettuce and the watercress.
5
Dice the fruit
Dice the apple and the avocado into 5 mm cubes.
6
Make the vinaigrette
Whisk together olive oil, sherry vinegar, pepper, and fleur de sel to make a vinaigrette.
7
Build the millefeuille
On a flattened tomato slice, sprinkle some lettuce and spread a layer of the seasoned crab meat, smoothing it out. Top with another tomato slice, sprinkle with watercress, and add a layer of apple and avocado dice. Keep layering (4 layers of tomato slices in total).
8
Cut into portions
Cut the millefeuille into diamond shapes.
9
Season to finish
Drizzle olive oil and sherry vinegar over the millefeuille and sprinkle with fleur de sel.
10
Plate and garnish
Place the millefeuille on a serving plate, garnish two corners with parsley, and serve chilled.
