Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc

Name: Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 Tbsp butter; 8 servings Cayenne pepper; 8 servings Celery salt; 1 Tbsp finely chopped chives; 113 grams cider vinegar; 8 servings Clarified butter; 1 Tbsp Dijon mustard; 2 eggs; 4 eggs; 1 Tbsp all-purpose flour; 59 milliliters heavy cream; 118 milliliters heavy cream; 237 milliliters heavy cream; 57 grams fresh lemon juice; 227 grams lump crabmeat; 118 milliliters milk; 1 pinch Pinch freshly grated nutmeg; 8 servings Salt; 4 shallots, sliced; 2 liters fresh spinach, stems removed; 3 tomatoes, smoked and pureed; 227 grams unsalted butter, cubed; 1 pinch Pinch freshly ground white pepper

The recipe Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc is ready in around 2 hours and 15 minutes and is definitely an awesome pescatarian option for lovers of European food. This recipe serves 8. One portion of this dish contains roughly 19g of protein, 50g of fat, and a total of 573 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, salt, nutmeg, and a few other things to make it today.

Instructions

In a stainless steel bowl, whisk together the eggs, cream, and mustard. Season with the celery salt, cayenne pepper, and salt, to taste. The egg mixture can be stored in the refrigerator for up to 2 days. Preheat the oven to 350 degrees F. Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed. Put 2 quarts of water on to boil.

Ingredients you will need

Cayenne Pepper

Celery Salt

Crabmeat

Mustard

Cream

Water

Egg

Salt

Equipment you will use

Whisk

Bowl

Oven

Brush 8 (5-ounce) timbale molds with clarified butter.

Ingredients you will need

Clarified Butter

Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold.

Brush the paper with butter. Divide the crabmeat among the 8 molds.

Ingredients you will need

Crabmeat

Butter

Pour 2 tablespoons of the custard over the crabmeat in each mold. Carefully fill the molds with the Spinach Mousse.

Ingredients you will need

Crabmeat

Custard

Spinach

Place the filled molds in a 12 by 12 by 2-inch baking dish. Fill the dish halfway with boiling water and gently place on the lower rack of the oven.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Oven

Bake for 50 to 60 minutes, or until the mousse is firm to the touch. If the tops of the timbales begin to brown, cover with aluminum foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Stove

Drizzle with Smoked Tomato Beurre Blanc before serving.

Ingredients you will need

Beurre Blanc

Tomato

In a 2-quart heavy bottomed saucepan over medium heat, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wooden Spoon

Remove from heat. In a 1-quart heavy bottomed saucepan, scald the milk and cream.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Remove from the heat and add to the flour mixture, whisking to incorporate.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Place over medium heat and cook, stirring frequently, until mixture is very thick.

Remove from heat. Blanch spinach in rapidly boiling water for 30 seconds.

Ingredients you will need

Spinach

Water

Drain, pressing out any excess liquid.

Add to the thickened cream mixture. Puree the spinach sauce in a blender or food processor until smooth.

Ingredients you will need

Spinach

Cream

Sauce

Equipment you will use

Food Processor

Blender

Add the eggs and blend lightly to just incorporate. Season with nutmeg, white pepper, and salt. Use as directed above.

Ingredients you will need

White Pepper

Nutmeg

Egg

Salt

For sauce, heat shallots and cider vinegar in a medium skillet. Reduce until almost no liquid remains.

Ingredients you will need

Apple Cider Vinegar

Shallot

Sauce

Equipment you will use

Frying Pan

Add cream and pureed tomatoes, bring to a boil, and reduce by 1/

Ingredients you will need

Tomato

Cream

Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter. When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste. Keep warm until ready to use.

Ingredients you will need

Lemon Juice

Butter

Chives

Sauce

Salt

Equipment you will use

Whisk

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.