John Myers
Contents
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Ingredients
- 5 sheet Gelatine white or alternative product
- 0,5 bunch Dill
- 0,5 bunch Parsely
- 600 gr North Sea crab meat - fresh
- Salt pepper
- 3 tbsp Lemon juice
- 400 ml Fish stock
- 2 tbsp White wine vinegar
- 150 gr Creme fraiche Cheese
- 1 tsp Medium hot mustard
- 1 tsp Grainy mustard
Instructions
- Soak the gelatine in cold water, finely chop the dill and parsley and mix with the shrimp. Season with salt and pepper. Then distribute the crabs evenly on portion molds or cups.
- Season the fish stock with salt, pepper and vinegar. Then dissolve the dripping wet gelatine in a saucepan, pour into the warmed fish stock and stir.
- Fill the portion molds with the stock and cover the molds and chill for at least 6 hours, preferably overnight.
- Mix the créme fraiche with the two types of mustard, season with salt and pepper. Take the molds out of the cooler, dip them briefly in hot water and turn them onto a plate. Serve with the mustard cream and the fried potatoes.
Nutrition
Serving: 100gCalories: 11kcalCarbohydrates: 1.1gProtein: 0.6gFat: 0.2g
