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Avocado and crab gateau with
beetroot and chive creme fraiche |
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Serves 4 |
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INGREDIENTS |
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Vegetable
Stock |
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2
4 3/4oz
3 1/2oz
6
1/2oz
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avocados, peeled, seeded and halved
cooked crab meat
cooked beetroot
creme fraiche
Water (to dilute, optional)
Salt and freshly ground pepper, to taste |
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Garnish |
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Finely chopped chives
Chive tips | |
| Method: |
| 1. |
For the Avocados and Crabmeat Gateau:
Slice the avocado halves into horseshoe shapes; reserving the end pieces.
Cut the end pieces into cubes.
Place an 8-cm ring mould in the centre of each plate and arrange the
avocado slices within the ring mould. Fill the center of the mould with the
cubed avocado pieces.
Top avocado cubes with cooked crabmeat and make sure it is compact
before removing the ring mould.
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| 2. |
For the Beetroot Creme Fraiche:
Puree the cooked beetroot in a blender to a smooth consistency.
Add the creme fraiche and season with salt and pepper to taste.
Dilute with a little water if necessary. |
To Serve:
Spoon beetroot creme
fraiche around each avocado and crabmeat gateau and garnish
with finely chopped chives and chive tips. |
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