Red King Crab Innards and Sea Urchin Soup with Salmon Roe
A rich crab-shell bisque with crab miso (innards), a sea-urchin and crab-meat "island" that melts into the soup, and ikura
- Difficulty
- Total time
- 1 h 30 min
- Hands-on
- 1 h 30 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge pot, blender, fine sieve, ring mould
Tasterich, umami
Ingredients
+ added by Totsuki AI.
Crab bisque
- 1 red king crab leg cluster, about 800 g, cooked, with shell (added by Totsuki AI)
- 2 tbsp crab innards, kani miso (from a jar if not using whole crab) (added by Totsuki AI)
- 2 tbsp olive oil (added by Totsuki AI)
- 1 onion, chopped (added by Totsuki AI)
- 1 carrot, chopped (added by Totsuki AI)
- 1 tbsp tomato paste (added by Totsuki AI)
- 2 tbsp brandy (added by Totsuki AI)
- 1 l fish stock (added by Totsuki AI)
- 150 ml cream (added by Totsuki AI)
- 1 tbsp butter (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
The island and garnish
- 80 g sea urchin (added by Totsuki AI)
- 60 g salmon roe (added by Totsuki AI)
- 1 tsp mitsuba, chopped (added by Totsuki AI)
Method
- 1
Pick out the crab meat and set aside. Crush the shells and fry them in the olive oil until fragrant, add the onion and carrot and cook for 5 minutes, then the tomato paste.
- 2
Flambé with the brandy, add the stock and simmer for 40 minutes. Strain, pressing the shells.
- 3
Blend the soup with the crab innards, cream and butter until velvety. Season.
- 4
In each bowl, press a ring of crab meat topped with sea urchin to form an island.
- 5
Pour the hot bisque around it, dot with salmon roe and mitsuba. The island gradually melts into the soup.