A recipe from Michel ROTH - Bocuse d'Or 1991
Catégorie : Fish
Niveau : Medium
Temps de préparation : 40 minutes
Ingredients for 4 servings
Cut the shells of the claws lengthwise with scissors, remove the meat, slice and brush with a little olive oil.
Press the oranges, reduce the juice until it becomes syrupy, add a dash of olive oil and one quarter of a mango that has been puréed.
Finely dice the rest of the mango and the cucumber, finely chop the onion. Mix together, season with salt, pepper, olive oil and the chopped chives, and then add the flesh of the passion fruit. Make little roll-ups of this riviera mixture in the strips of mango (three per person). Keep chilled.
Assembly and Presentation
Arrange the crab and the Riviera on the plates and pour on some of the mango coulis.
Decorate with the dried orange powder, olive oil, kumquat slices, bitter salad leaves, dill and chives. Season with salt and pepper.