CYLINDER OF KING CRAB WITH APPLE, CELERY AND ORANGE

INGREDIENTS:
100 gr king crab
1 tbsp salt
1 dl oil
10 gr sesame

Reduced orange sauce

100 ml sunflower oil
100 gr celery
10 gr orange juice

Yogurt

20 gr goats’ milk cheese
2.5 ml calcium chloride
1 litre water

Osmotised apple:

30 gr Granny Smith apple
30 gr spherified apple
PREPARATION:

King crab:
Remove the flesh from the crab claws and spread out on cling film. Season, wrap and form into cylinders. Blanch in water with oil for 5 minutes. Set aside.
Reduced orange sauce:
Trim and wash the celery and cut into sticks. Cook in water for 5 minutes. Set aside.
Reduce the orange juice until caramelised. Leave to cool, then beat with the sunflower oil as if making a mayonnaise.

Yogurt spherification:
Mix the water with the calcium chloride and leave to stand. Pour small amounts of yogurt into the calcium chloride and water solution to spherify. Transfer the spheres to another container holding water to wash. Drain and set aside.
Osmotised apple:
Cut the apple into pieces and place in a vacuum pack with apple juice or an apple soft drink. Seal and set aside.
TO SERVE:
Serve the dressed celery and top with the king crab and other ingredients.