Leading holiday experts and leading burlesque experts agree that combining seafood with fruit is something to behold. They've even been forced to admit that blending these two types of foods yields the most rattling blend of pleasure, allowing you to tear apart any boredom and gloom and unleash a dazzling fireworks display of gastronomic delight.
The concept of verrins ("verrine" from the French "verre" - glass) was first introduced by French pastry chef Philippe Contichini just 26 years ago, in the heat of 1994. He wanted to make his desserts literally transparent and started serving them in small glasses, getting away from the boring and monotonous plates and bowls. At first, everyone was saying that this was a fashion trend that obviously would not take root in haute cuisine, but so far the prophecy has not come true. Today, verrines are still trending, and no longer just for sweets, but also for appetizers and even soups. Considering the fact that the concept is quite young, perhaps some of your dormant acquaintances have not yet encountered it firsthand, so you have a wonderful chance not only to feed and surprise, but also to educate.
Ingredients for the salad:
Crab meat - 120 g.
Apple (sweet variety) - 1 pc.
Avocado - 1 pc.
Green kiwi - 1 pc.
Lemon juice - 1 tbsp.
Ground Espelette pepper - to taste
Ingredients for the sauce:
Egg yolk - 1 pc.
Hot mustard - 1 tbsp.
Olive oil - 15 ml.
Lemon juice - 1 tbsp.
Salt, black pepper - 1 pinch each
Cooking Time: 15 minutes
Quantity: 2 verrins of 250 ml each.
Let's begin cooking:
1. In a small bowl whisk the egg yolk, mustard, salt and black pepper. Now slowly, in a thin stream, add the olive oil, without stopping to work intensively with the whisk. When the sauce is thick and homogeneous, add the juice of the lemon and stir it again.
2. 2. Take the crab meat out of the jar, squeeze out the liquid, mash it with a fork and mix with the mayonnaise.
Peeled avocado and apple cut into small slices and pour a little lemon juice. Remove the skin of the kiwi, and cut the flesh into thin slices.
4. Lay the salad in verrines, alternating layers: kiwi, avocado, apple and crab meat (although the order may be arbitrary). Sprinkle each layer with a pinch of ground espelette. Serve chilled.