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Ingredients
Crab Salad with Asparagus and Puff Pastry
- Ingredients
- 1 packet Puff pastry dough (Refrigerated, about 200-250 grams, manufacturer dependent)
- 8 stalks Asparagus (green)
- 180 grams Fish stick (for example from Coraya)
- 4 shrimp (ready to cook)
- 1 garlic clove (chopped)
- 2 tsps Vinegar
- 1 tsp vegetable oil
- 1 Mango
- 1 Tbsp butter
- 4 leaves Lettuce (or 8 large spinach leaves)
- ½ scallion
- salt
- peppers
Roll out puff pastry and cut into 12 equal squares. Create 8 squares by stacking two sheets on top of each other and press together well. Lay the puff pastry pieces with some distance on a baking sheet lined with baking paper in a preheated oven at 230°C (approximately 425°F) until golden brown (to view).
In the meantime, rinse and trim asparagus, remove lower ends and cook in salted boiling water until al dente. Rinse lettuce / spinach thoroughly and shake dry. Peel mango peel, cut flesh into slices and fry in a grill pan with butter. Cut scallion into thin rings, mix with surimi, garlic, vinegar, oil, salt and pepper. Heat shrimp in remaining frying fat and chop coarsely, add to the mixture and season to taste.
Remove pastry from oven, place thick cushions on 4 plates, drain asparagus and arrange it. Divide mango salad and surimi mixture. Rest thinner pastry on top and serve immediately.