Follow the recipe from the chef David Bouley

Dashi flan and crab from Alaska

INGREDIENTS

- 2 kombu leaves
- 4 cup of water
- 2 oz of cured and smoked bonito
- 1 oz of kudzu starch
- 1 oz of black truffle paste
- 1 tbs of mirin
- 1 tbs of soya sauce
- 1 tbs of yuzu juice
- 1 egg
- 3 oz of royal trumpet mushroom
- Salt, pepper
- Olive oil
- Porcini oil
- 1 tbs of creme fraiche
- Basil
- Chive
- 1 crab
- 1 tsp of ginger juice

LA RECETTE DU CHEF

Bring the water and the kombu leaves to 160 F°. Add the bonito. While it's colored enough, pass it and separate it in three pans and keep them warm. Cover the kudzu with water to dilute it and divide it between the two pans. Add the soya sauce and the mirin to the two pans. Add the truffle to the first one and season it with black pepper. Pass the third one into a chinois and add one egg, season and grate the zest from the yuzu. Cook and crack the crab and keep the nicest parts. Put the juice in the third one and whisk, cook it in a tray with a steamer for 4 to 5 minutes with a plastic over. Put the crab chair in the second pan with yuzu and ginger juice and warm up.

Slice the mushrooms and season them. Steam them with olive oil. Mix it into a blender with porcini oil. Add the creme fraiche.

Put one spoon of mushroom puree on the flan . Add the content of the second pan (crab and soya sauced dashi ). Sauce with the first one (dashi and black truffle). Finish with the beautiful peaces of crab . Garnish with a little bail leaf and grated black truffle on top.

Appetizer for 4 persons
Preparation time : 2 h
Difficulty : Medium
Required Material :