Chef Greg Biggers of Caf des Architectes at Sofitel Chicago Water Tower shares a recipe for Cajun Spiced Blue Crab Hamachi.
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1652 per serving
- Crab below
- 2 ounces Jumbo Lump Crab
- 1 ounces Smoked Steelhead Roe
- 8 Celery leaves
- Piquillo pepper puree
- 1 Fleur de sel
- 1 teaspoons Olive oil
- Shaved purple asparagus
- 2 Cajun Spice (cayenne, cumin, black pepper)
- Brown Butter gelee
- Brown Butter Gelee Ingredients below:
- 1/4 cup Brown butter
- 1 cup Lemon juice
- 1/2 cup Sugar
- 1/2 cup Water
- Thyme leaves
- 3 Gelatin sheets
- Piquillo Pepper Puree Ingredients below:
- 8 piquillo peppers
- 1 tablespoons granulated sugar
- 3 tablespoons olive oil
- Salt and pepper to taste
Season hamachi with salt and pepper, place one line of puree on plate. Place hamachi on plate with one dot of sauce on each slice. Place gelee on plate, garnish with celery leaves and roe.
Brown Butter Gelee
Mix all ingredients except for thyme and bring to a boil. In a separate bowl, bloom gelatin sheets in cold water until mushy. Remove gelatin from water and squeeze out excess water. Whisk into hot liquid and bring to a boil, then turn off flame. Pour into molds or a small, shallow dish. Refrigerate and add thyme leaves after 5 minutes.
Piquillo Pepper Puree
Puree peppers in Vita prep with sugar. Slowly drizzle in oil and blend on high. Strain and season.