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Publié par cook'N'co

Pressé d'avocat au crabe et aux langoustines
 
Ingrédients :

 

400g de langoustines crues
150g de chair de crabe
2 avocats
100g de mesclun et roquette mélangés
1/2 gousse d'ail
1/2 jus de citron
20g de beurre
1dl d'huile de tournesol
2 cuillères à soupe de mayonnaise
1 pincée de piment d'Espelette
Vinaigre balsamique
Sel et poivre
 
 

 Pressé d'avocat au crabe et aux langoustines

 

1) Décortiquer les langoustines. Réserver les pinces (pour la décoration). Verser les carcasses dans une casserole avec l'huile et laisser cuire à feu doux pendant 30 minutes.
2) Faire revenir les queues et les pinces de langoustines pendant 5 minutes dans le beurre et l'ail. Saler. Couper ensuite les langoustines en petits morceaux. Couper les avocats en 2, les dénoyauter et prélever la chair à l'aide d'une cuillère puis hacher la chair grossièrement. Ajouter le jus de citron, le sel et le piment d'Espelette.
3) Mélanger la chair de crabe avec la mayonnaise. Couper la moitié de la salade en chiffonnade.
4) Disposer au centre de l'assiette un cercle en inox, puis déposer une couche de crabe à la mayonnaise, une couche de salade, une couche de langoustines et pour finir une couche d'avocat. Presser pour compacter la préparation puis démouler.
5) Passer l'huile de langoustine au chinois. Préparer une vinaigrette avec l'huile de langoustine, du vinaigre balsamique, du sel et du poivre. Déposer la vinaigrette autour du pressé et ajouter quelques feuilles de salade sur le dessus. Décorer avec les pinces de langoustines avant de servir.
 
Pressé d'avocat au crabe et aux langoustines

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