"Simplicity is the ultimate sophistication" LdV

Thursday, 6 July 2017

CRAB, MANGO AND PISTACHIOS VERRINES (Verrines de crabe, mangue et pistaches)

CRAB, MANGO AND PISTACHIOS VERRINES 
(Verrines de crabe, mangue et pistaches)

As you know, I am a fan of fresh crab meat that I put nearly everywhere whenever I can! Now with the superb weather London offers us since a couple of weeks, the buffet in the garden are nearly every day! Because my association mango with crab was a match made in heaven, I have done it again but with a new ingredient : pistachio! It goes so perfectly well together, it is going to be the trio for this summer holidays without any doubt! ;)




Wine pairing : Quincy (White) from the Loire Valley. 






CRAB, MANGO AND PISTACHIOS VERRINES 
A quick glance in your kitchen…

In your fridge
Fresh crab meat
Mango

In your cupboard 
Pistachios
Pistachios oil or hazelnut oil




CRAB, MANGO AND PISTACHIOS VERRINES 
4 verrines 


200g 7,05 oz of fresh crab meat
1 large mango cubed
20 pistachios
Pistachio oil or hazelnut oil

In a lovely verrine (or a very nice glass), dispose a few tbsp. of mango, 50g of crab and 5 pistachios crunched.
Drizzle with pistachio oil.
Repeat for the 3 other verrines.
Best served cold!





Verrines de crabe, mangue et pistaches

Pour 4 verrines
200g de chair de crabe fraiche
1 mangue large coupée en cubes
Environ 20 pistaches
Huile de pistache ou de noisette

Dans une jolie verrine (ou un verre original), déposez quelques cuillerées de mangue, 50g de crabe et 5 pistaches écrasées.
Ajoutez un filet d’huile de pistache.
Répétez la procédure pour les 3 autres verrines.
Servez bien frais !

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