Cooking Eric Ripert’s Seafood Simple: CRAB SALD W/GAZPACHO SAUCE

Video Description

We are cooking thought renowned chef Eric Ripert's cook book, Seafood Simple, to learn how to cook seafood properly using different cooking methods! I highly recommend that you get the book, to follow along! You are going to love this series! Let's cook! Serves 6 Ingredients: 3 large red tomatoes, cored, seeded, and roughly chopped 3 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar Fine sea salt and freshly ground white pepper 2 green tomatoes 3 tablespoons lemon-infused olive oil 3 tablespoons Sherry Vinaigrette (recipe follows) 3 tablespoons mayonnaise 12 ounces lump crabmeat, picked over to remove bits of shell and cartilage 2 tablespoons thinly sliced fresh chives Six 4-inch ring molds For the Sherry vinaigrette: Makes ¾ cup 3 tablespoons sherry vinegar 1 teaspoon Dijon mustard ½ teaspoon fine sea salt A Pinch of white pepper ½ cup extra-virgin olive oil Directions: For the Gazpacho Sauce: In a blender, combine the red tomatoes and olive oil and pulse until just pureed. Pass the puree through a fine-mesh sieve into a bowl, pushing a spatula against the solids to extract as much tomato pulp as possible. Add the vinegar to the puree, stir, and season to taste with sea salt and white pepper. Cover and refrigerate. For the Sherry vinaigrette: In a small bowl, whisk together the vinegar, mustard, sea salt, and white pepper until the salt dissolves. Constantly whisking, slowly drizzle in the olive oil. You can store any remaining vinaigrette in an airtight container in the refrigerator for up to three days. For the salad: Peel the green tomatoes with a vegetable peeler. Core them, halve them crosswise, and scoop out any seeds. Cut them into batons. Transfer to a bowl and add the lemon oil. Season to taste with sea salt and white pepper. Cover and refrigerate until ready to serve. For the crabmeat: In a large bowl, combine the sherry vinaigrette and mayonnaise and whisk until smooth. Add the crabmeat and chives and gently stir to combine. Season to taste with sea salt and white pepper. Cover and refrigerate until ready to serve. Preferably several hours. To serve: Place a 4-inch ring mold in each serving shallow bowl. Divide the crab mixture evenly among the molds. Top each with green tomato salad. Spoon the gazpacho sauce around the mold on each plate. Remove the ring molds and serve immediately. Let us know in the comments below what you think and how it came out, after you cooked it. NEW EPISODES EVERY WEEK!