3 kg velvet crabs

Olive oil

1 bouquet garni

10 sheets gelatine

2 kg round turnips

4 litres coconut milk

4 small carrots

2 small leeks

1 red pepper

¼ cauliflower

Coarse salt

600 gr white vinegar

500 gr water

500 gr sugar

5 gr ginger

1 tbsp tomato concentrate

1 stem tarragon

100 gr prawns for flavouring

8 cockles

4 giant clams

4 clams

4 razor clams

4 prawns


Combava oil 


Cut the velvet crabs into large pieces and sauté in olive oil. Add the bouquet garni. Add 2 litres water and cook slowly. Filter the resulting stock and reduce to concentrate the flavour. Take 375 gr of the stock and mix with the soaked gelatine.

Wash, peel and cut the turnips. Blanch in water, drain, then cook in the coconut milk. Mix well and leave to cool. Season with salt.

Prepare the sweet-sour marinade by mixing the white vinegar, water, sugar, ginger, tomato concentrate and tarragon. Chill.

Peel and cut the carrots, leeks, pepper and cauliflower. Cover with coarse salt and leave to stand for about 10 minutes. Rinse well and place in the sweet-sour marinade.

Wash all the shellfish in sea water, open, shell and chill. 


At the base of the plate, serve the coconut cream. Arrange on top the shellfish and gently top these with the vegetables. Form an emulsion with the crab jelly and sprinkle over the top. Decorate with herbs and a few drops of combava oil.