{"id":56398,"date":"2026-04-08T16:45:47","date_gmt":"2026-04-08T14:45:47","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=56398"},"modified":"2026-04-09T17:24:11","modified_gmt":"2026-04-09T15:24:11","slug":"crabe-de-la-mer-du-nord-persil-racine-agrumes-caviar","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/crabe-de-la-mer-du-nord-persil-racine-agrumes-caviar\/","title":{"rendered":"Crabe de la mer du Nord \u2013 persil-racine \u2013 agrumes – caviar"},"content":{"rendered":"

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Recette de Dimitri Proost<\/strong><\/a>, chef du restaurant HAUT<\/em><\/p>\n

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Salade de crabe<\/b><\/h2>\n
    \n
  • 200 g de chair de crabe fraiche de la mer du Nord<\/span><\/li>\n
  • Jus et zeste d\u20191 citron<\/li>\n
  • 3 cs de mayonnaise<\/li>\n
  • 50 g de ciboulette (cisel\u00e9e)<\/li>\n
  • Poivre du moulin<\/li>\n
  • Fleur de sel<\/li>\n
  • Caviar Imperial Heritage<\/li>\n
  • Boites de caviar vides<\/li>\n<\/ul>\n

    Cr\u00e8me de persil-racine<\/b><\/h2>\n
      \n
    • 200 g de persil-racine \u00e9pluch\u00e9<\/li>\n
    • 500 ml de bouillon de poule<\/li>\n
    • Dashi<\/li>\n
    • Zeste d\u20191 citron<\/li>\n
    • 100 ml de cr\u00e8me fouett\u00e9e \u00e9paisse<\/li>\n<\/ul>\n

      Gel\u00e9e d\u2019agrumes<\/b><\/h2>\n
        \n
      • 150 ml de jus de citron<\/li>\n
      • 100 ml de jus de citron vert<\/li>\n
      • 100 ml de jus de yuzu<\/li>\n
      • 100 ml de jus de kalamansi<\/li>\n
      • 500 ml d\u2019eau de sucre<\/li>\n
      • 13 g d\u2019agar agar<\/li>\n
      • 11 g de gellan<\/li>\n<\/ul>\n

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        Pr\u00e9paration<\/b><\/h2>\n

        V\u00e9rifiez qu\u2019il ne reste pas de cartilage dans la chair de crabe et m\u00e9langez-la avec la mayonnaise, le jus de citron, le zeste et la ciboulette. Assaisonnez de poivre et de sel et r\u00e9partissez dans les boites de caviar vides.<\/p>\n

        Faites cuire le persil-racine dans le bouillon de poule et mixez jusqu\u2019\u00e0 obtention d\u2019une cr\u00e8me lisse. Laissez refroidir, puis ajoutez le zeste de citron. Incorporez-y ensuite d\u00e9licatement la cr\u00e8me fouett\u00e9e \u00e0 l\u2019aide d\u2019une spatule. R\u00e9partissez la cr\u00e8me \u00e0 la cuill\u00e8re sur la salade de crabe.<\/p>\n

        Portez \u00e0 \u00e9bullition tous les jus avec l\u2019eau de sucre pour la gel\u00e9e d\u2019agrumes. Ajoutez l\u2019agar agar et la gellan et poursuivez le bouillonnement. Versez-en une fine couche sur une plaque plate.<\/p>\n

        Laissez figer au r\u00e9frig\u00e9rateur et coupez-y des cercles de la grandeur des boites de caviar. Ajoutez une fine couche de gel\u00e9e d\u2019agrumes sur la salade de crabe et la cr\u00e8me de persil-racine.<\/p>\n

        Juste avant de servir, finalisez avec une g\u00e9n\u00e9reuse cuill\u00e8re de caviar.<\/p>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

        Recette de Dimitri Proost, chef du restaurant HAUTSalade de crabe 200 g de chair de crabe fraiche de la mer du Nord Jus et zeste d\u20191 citron 3 cs de mayonnaise 50 g de ciboulette (cisel\u00e9e) Poivre du moulin Fleur de sel Caviar Imperial Heritage Boites de caviar vides Cr\u00e8me de persil-racine 200 g de […]<\/p>\n","protected":false},"author":5,"featured_media":56308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"828","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-56398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nCrabe de la mer du Nord \u2013 persil-racine \u2013 agrumes - 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