4 4 5 4

Strain the puree through a sieve and store in the refrigerator.

Taponeade (olive paste)

Mix all the ingredients and whisk.

2 2 2 2

Reduce the apple juice slowly in a heavy-bottomed saucepan until a thick syrup is obtained (if using red apple juice, add a splash of lemon juice to correct the sweetness).

Remove the lid from the pan and continue cooking until the water evaporates and the bottom of the sticks are crispy.

Plating

Pour a spoonful of mayonnaise on a plate, place the crab sticks in the center of the puree and top with the cooked turbot.

Put a few small drops of apple reduction around the plate along with some quenelles of Tapenade.

Garnish with a little micro cilantro and steamed chives.

TIME SERVINGS

2 hours 2