King crab with cauliflower cream
Kongekrabbe med blomkålkrem
2 crab legs or about 80 g crab per person
1 head of cauliflower
200 ml cream
2 tbsp rapeseed oil
1 tbsp runny honey
1 bunch of chervil
Split the crab legs and slice into small pieces.
Finely chop the shallots and fry in rapeseed oil without letting them brown. Add the honey and flavour with lemon juice and finely-grated lemon zest.
Split the cauliflower into florets and keep 1/4 to fry.
Simmer the rest of the cauliflower in the cream until soft, about 20 minutes. Blend until smooth. Season with salt and white pepper.
Fry the remaining cauliflower florets in the rapeseed oil until crisp and golden, about 5 minutes
Serve the purée with the crab and cauliflower florets and drizzle with citronette. Garnish with lettuce and chervil