Ingredients for 4 servings
- 2 crabs
- 1 carrot
- 1 small fennel bulb
- 2 sprigs of dill
- 1 teaspoon fennel seeds
- 1 kg root parsley
- 100 g cod
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 small root parsley
- 1 small yellow beetroot
- 1 small carrot
Remove the crab legs (and the claws). Cook them thoroughly in salted water at 80 °C (about one tablespoon of salt per litre). Leave to cool in the cooking water. Boil the bodies in salted water for about twenty minutes with the carrot, fennel, dill and fennel seeds. Remove the carrot when it is still “al dente”. Leave the crab to cool in the cooking water.
Centrifuge the root parsley. This will produce about 200 ml of juice. Mix this juice with an equal quantity of the (cold) crab cooking water.
When the crab has cooled, remove the edible part of the bodies. Shell the legs. Thinly slice the small root parsley, carrot and yellow beetroot. Dry in the oven at 100°C until crunchy. Cut the carrot and the fennel that was cooked with the crab into ½ cm cubes.
Dry marinate the cod with a mixture of 2/3 salt and 1/3 sugar for twenty minutes.
Make a bed of vegetables on the plate, add some crab flesh and coral, a leg and a claw. Sear the cod directly on the cooking top, colouring it lightly. Finish cooking in the oven at 80 °C to reach an internal temperature of 40 °C. Arrange pieces of the cod and the vegetable crisps on top of the crab. Finish by pouring on the chilled root parsley juice.
