This dish makes a delicate starter and really heroes the avocado. The Maille Mustard with Olives and Herbes de Provence adds a slight “kick” to the rich, buttery flavor of the avocado.
Recipe provided courtesy of Maille.
Preheat the oven to 350 degrees F.
Halve the avocados and discard the pits. Spoon out the flesh and keep the shells. Place avocado flesh in a bowl and crush with a fork. Season with salt and pepper. Add the spring onions, garlic, lemon juice, crab meat, and mustard. Mix well; reserve.
Next, make the sabayon sauce. In a glass mixing bowl, add the egg yolks and 4 tablespoons of water. Whisk well and place over a pan of boiling water (a bain marie). Whisk energetically for 4 to 5 minutes until the yolks are creamy and foamy. Fold the sabayon into the avocado mix. Do not over mix.
Spoon the mixture into the avocado shells. Place them on a baking tray in the oven and cook for 10 minutes. Serve immediately. When serving the avocados, keep them still by placing them on a small amount of wet salt in the middle of the plate.
Chef’s Tips: Serve with a thick slice of toasted brioche.