• 50 grams shallot, small dice
  • 75 grams fennel, small dice
  • 68 grams celery, small dice
  • 15 grams garlic, grated
  • 215 grams, sherry vinegar
  • 30 grams sugar
  • 1 bottle, crab paste
  • 5 grams fennel pollen
  • 200 grams olive oil
  • Lemon juice, to taste
  • Salt, to taste

Passo a passo

  1. In a small saute pan saute the shallot, fennel, celery and garlic in olive oil on medium-high heat until soft.
  2. Add sugar and sherry vinegar to deglaze.
  3. Take off heat and allow to cool down.
  4. Place in a food processor with the crab paste and blend until you no longer see the vegetables.
  5. Remove and place into a medium mixing bowl and add the fennel pollen and olive oil.
  6. Mix well to combine.
  7. Season with lemon juice and salt and stir to combine.