recipe
yields
6 servings
Canola oil, for cooking
3 large shallots, diced
3 cloves garlic, diced
1 cup sherry
48 ounces (6 cups) heavy cream, divided
18 stalks asparagus, stemmed and sliced into 1-inch spears
5 red radishes, stemmed and quartered
½ cup white wine vinegar
1 pound jumbo lump blue crab
6 teaspoons Paddlefish caviar
1 ounce Manchego cheese, grated
6 slices Manchego cheese (sliced across the diameter of the wheel)
Sherry Cream
Garnish
To Plate
steps
For the Sherry Cream
- Heat oil in a medium saucepan. When shimmering, add shallots and garlic and sauté gently until translucent.
- Add sherry and reduce over medium heat until sherry is nearly evaporated and mixture is syrupy.
- Add 4 cups cream and bring to a boil. Remove from heat and cover, then allow to steep at room temperature for 30 minutes.
- Strain and cool completely.
For the Garnish
- In a small sauté pan, combine radishes and vinegar and cook over medium high heat until vinegar is nearly evaporated.
- Add ½ cup of water to pan and repeat process. When water is nearly gone, taste a piece of radish. It should be tender. If not, add more water and continue to cook until tender.
- Peel black garlic and slice each clove into three slivers.
To Plate
- Pick crab over to remove shells.
- Bring remaining cream (2 cups) to a boil in a medium pot.
- Add crab, caviar, and grated Manchego, and stir thoroughly. Continue to cook until the mixture is shiny and has large bubbles. Season to taste with salt and pepper.
- Divide mixture into 6 small wide-rimmed bowls and top each with 3 asparagus tips, 3 braised radishes and 3 slivers of black garlic. Lay a slice of Manchego over the mixture. Using a blowtorch (or your broiler if you’re using oven-safe bowls), brown each until the cheese is translucent and golden brown.
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Recipe By
Chef Daniel Causgrove, The Grill Room at Windsor Court, New Orleans -
Contributing City
New Orleans