Royale of peas with Tourteaux crab and mint vinaigrette

Pairing the humble pea with one of the stars of the crustacean world, this dish will add a fancy feeling to your table. Tourteaux crab, popular in Brittany, is sometimes called brown crab, but you can substitute with picked mud crab.

• serves

  4

• prep

  1 hour

• cook

  50 minutes

• difficulty

  Mid

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Episode 2

episode • Guillaume's Paris • 

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episode • Guillaume's Paris • 

travel • 

26m

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Ingredients

Pea puree

• 750 g frozen peas
• Salt and butter, to taste

Royale mix

• 660 ml pea purée, as prepared in the recipe
• 2 eggs
• 2 egg yolks
• 200 ml cream

Mint vinaigrette

• 20 ml extra-virgin olive oil
• 2 eschallots, diced
• ¼ red chilli, finely chopped
• 1 slice sourdough, crusts removed and chopped into ½ cm cubes
• 25 ml sherry vinegar
• 8 leaves mint, chiffonade

To serve

• 200 g Tourteaux crab meat

• 150 g shelled fresh peas

Instructions

1. To make the pea puree: Bring a medium saucepan with water to a boil. Add salt and once boiling add the peas until tender. Strain (leaving a couple of tablespoons in reserve).
2. Place cooked peas, reserved water and a tbsp of butter into a blender and blitz until creamy Pass the puree through a fine sieve and place in the fridge to cool. 
3. To make the royale: Place 660 g of the pea puree into a large bowl. Mix with the eggs, yolks and cream, and season with salt and pepper until well combined. Pass through a fine sieve once again.
4. Evenly separate the palace royale mix into 4 x ramekins and cover with plastic wrap. Place in steamer oven at 90 degrees and cook for 15 minutes, or until the custard is set but still wobbly in the middle. Chill immediately. 
5. To make croutons: Dice sourdough into 0.5 cm cubes. Toss in olive oil then toast until crisp.
6. To make the vinaigrette: Place the saucepan over a medium heat and add 20 ml extra virgin olive oil. Add eshallots and chilli and saute without colouring. Add sherry vinegar and croutons and toss until coated.
7. In a separate bowl, combine the fresh peas and crab meat and finish in the dressing and chopped mint. Top each of the four bowls with the vinaigrette crab and pea dressing. 

 

Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 2

episode • Guillaume's Paris • 

travel • 

26m

G

episode • Guillaume's Paris • 

travel • 

26m

G