PRODUCT: CHATKA King Crab Leg in traditional canned or canned glass. and CHATKA King Crab Leg frozen.
Recipe created by Chef Hugo Muñoz of Ugo Chan Restaurant* in Madrid. Hugo Muñoz has a Michelin Star, his Japanese cuisine with links to the international seasonal cuisine shows the gastronomic diversity of this great chef. The recipe of his Cataplana takes us to the most traditional cuisine of Portugal with the chef’s interpretation of the most famous dish of the Algarve with CHATKA King Crab as the protagonist of his creation.
6pax.
INGREDIENTS:
-Onion 150g
-garlic 6g
-Red pepper 60g
-green pepper 60g
-red chilli 1 pc.
-bay leaf 1 pc.
-white wine 250ml
-fresh parsley 5g
-fresh coriander 5g
-Korean gnocchi 60g
-coriander root 5g
-CHATKA king crab legs 180g
PREPARATION
Cut in julienne strips (garlic, onion, red pepper, green pepper), fry with oil in the order written,
Add the white wine over high heat to recover juices and evaporate the alcohol in the wine.
Add the seafood stock, bay leaf and fresh red chilli, leave to cook for 45 min. 2 min. before adding the previously chopped parsley and coriander and leave to rest with residual heat for 30 min.
Once it has rested, strain it through a fine sieve, bring it to a simmer and add miso with a stirring rod and dissolve it UNTIL you get a homogeneous texture.
For the Korean yokis, cook in a steamer for 3 minutes and set aside.
PRODUCT: CHATKA King Crab Leg in traditional canned or canned glass. and CHATKA King Crab Leg frozen.
