Ingredients:
40 gm- Crab meat cooked
50 gm- Palm heart
40 gm- Avocado clean
15 gm- Tomato in bunch
10 gm- Fresh lemon
1 gm- Salt
1 gm- Black pepper
60 gm- Fresh cream
1 gm- Sakura mix
2 gm- Coriander leaves
clean
10 gm- Balsamic dressing
ip
5 gm- Olive oil
1 gm- Chives
2 gm- Fresh ginger
Method:
1.
Begin with white clean plate, place first the pre-made tower of the trio mix of
chopped palm heart mix with double cream, lemon juice and seasoned salt,
pepper, second level with mix of avocado mouse lemon juice, olive oil, and
season salad, pepper, thee red level mix of cooked crab, chopped chives,
chopped coriander, lemon juice, chopped fresh ginger and season salt, pepper.
2.
Please the tower in the center of the plate topped with skinless and seedless
tomato cubs and quenelle of double cream, surrounded with palm heart celenders
drizzled with balsamic reduction and olive oil.
3.
Garnish shiso cress.
Recipe
by Chef: AKRAD Mourad - Morocco