Toast  with avocado, crab and pomegranate

Toast with avocado, crab and pomegranate

Nicolas Sale
Difficulty level icon
Beginner
Completion time icon
40 minutes
7
Videos
A two-star avocado and crab toast, seasonned with pomegranate seeds and grated ginger.
Toast  with avocado, crab and pomegranate
Total completion time
Completion time
40 minutes
Cooking time
35 minutes
Rest period
0h25
Techniques taught
  • Checking crab meat
  • Zesting a citrus fruit
  • Making an avocado purée or guacamole
  • Preparing an avocado
  • Grating ginger
  • Glazing (laquer)
  • Slicing an avocado
  • Shelling a pomegranate
  • Plating an avocado toast
  • Arranging avocado slices
  • Shell a crab
  • Peeling shellfish
  • Decorating a finished dish
  • Decorating with sprouts
  • Cooking a crab in a court-bouillon
  • Cooking in a court-bouillon
  • Chopping aromatic herbs
  • Chopping a shallot
  • Chopping chives
  • Seasoning shellfish
  • Seasoning a broth
  • Seasoning a finished dish

Check out the first segment of this course for free

Étape 1 : Cooking the crab

Nicolas Sale
Nicolas Sale
Head Chef et 2 Michelin stars
Head Chef et 2 Michelin stars

Étape 2 : Shelling the crab claws

Étape 3 : Inspecting the crab meat

Étape 4 : Seasoning the crab meat

Étape 5 : Sliced avocado & guacamole

Étape 6 : Shelling the pomegranate

Étape 7 : Plating & seasoning the avocado toast

Nicolas SaleNicolas Sale

Nicolas Sale

Head Chef et 2 Michelin stars
Nicolas Sale is a Parisian two-Michelin-starred chef.
This Chef has worked in some of France's most famous restaurants, from Paris and Courchevel to the French Riviera.

For 6 years, he was the chef of the Ritz Paris, the mythical palace of the Place Vendome, where he received two + one stars for the palace's two restaurants : La Table de l'Espadon and Les Jardins de l'Espadon.
Throughout his career, Nicolas Sale was awarded several Michelin stars : while he worked at the Monte Cristo, at the Kilimandjaro, at the Kintessence, at the K2 Palace and finally at the Ritz Paris.
In 2017, Nicolas Sale was chosen as Chef of the Year by his peers and by the magazine Le Chef.

The Chef's cuisine, both artistic and charged with emotions, is largely inspired by his childhood and his travels.
He strives to enhance the inherent quality of the products he works with while respecting their seasonality.

His signature dishes are the result of exceptional work on seafood combined with special fruits/vegetables: pan-fried langoustines with enokis and pistachio, his seafood tartars subtly flavored with exotic citrus fruits, etc.

Rated 4.6/5 on Trustpilot for +100 reviews.

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