Open ravioli of king crab and kohlrabi, small marinated tomatoes and a vinaigrette of wheatgrass and rapeseed oil
Recipe for 4 persons
Ingredients
4 king crab merus sections
1 Kohlrabi
3 small tomatoes
2 trays of wheatgrass
Rapeseed oil
1 Avocado
Salty fingers
Mixed assortment of cresses
Preparation
Cook the king crab in a court bouillon. Cut the kohlrabi into thin slices and marinate them in white wine vinegar, canola oil and add some salt. Mash the avocado. Put the wheatgrass in a juicer and mix the juice with rapeseed oil, ratio 1:1.