Cannellonis de crabe, pointes d’asperges et jus au vin de glace

Crab cannelloni with asparagus tips and ice wine sauce

Recipe by Chef Jean Soulard

Be captivated by this recipe from Chef Jean-Soulard, where crispy and tender meet in a beautiful harmony of flavours. Enhanced with a touch of umami from UMAM fish sauce and a hint of Quebec refinement, this is the kind of dish that impresses. A must-try!


Serves: 4

Preparation time: 30 minutes

Cooking time: about 20 minutes


Ingredients:

  • 12 medium green asparagus
  • 4 shallots, chopped
  • 30 g (2 tbsp) butter
  • 125 ml (½ cup) white wine
  • 125 ml (½ cup) 35% cream
  • 360 g (12 oz) crab meat, flaked
  • 2 egg yolks
  • 30 g (2 tbsp) Parmesan cheese, grated
  • 4 sheets of phyllo pastry, cut into 3 strips about 10 cm (4 in) wide
  • 30 g (2 tbsp) clarified butter


Sauce

  • 90 g (6 tbsp) butter
  • 250 ml (1 cup) ice wine
  • 15 ml (1 tbsp) UMAM fish sauce
  • Salt and pepper
  • A few sprigs of chives


Instructions:

  1. In a saucepan of salted boiling water, cook the asparagus for about 10 minutes. Cool under cold water and drain. Cut the tips to about 10 cm (4 in) in length and slice the remaining stems into rounds.
  2. In a pan, sauté half the shallots in one tablespoon of butter. Add the white wine and reduce until the liquid has evaporated. Add the cream and reduce by half. Remove from heat, then add the crab meat, sliced asparagus, egg yolks, and Parmesan. Season with salt and pepper, mix well, and set aside.
  3. Spoon about 2 tablespoons of crab filling onto each phyllo strip and roll up to form a cannelloni.
  4. Brush with clarified butter and place on a buttered baking sheet.
  5. Prepare the sauce. In a saucepan, sauté the remaining shallots in 1 tablespoon of butter. Add the ice wine and UMAM fish sauce, then reduce by half.
  6. Using a hand blender, incorporate the butter, a few pieces at a time, and emulsify. Season with salt and pepper.
  7. Preheat the oven to 375°F (190°C). Bake the cannelloni for 12 minutes.
  8. Arrange three cannelloni and three asparagus tips alternately on each plate. Spoon the sauce over and garnish with chives.

 

Recipe photo for reference only.

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