DUNGENESS CRAB ROESTI BENEDICT WITH CHORON SAUCE
CASA LAGUNA INN & SPA
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Yield: 5 servings
Ingredients – Roesti
Garlic Cloves Minced
Salt & Pepper to Taste
Ingredients - Charon Sauce
1 ½ tablespoon
1 Juice of 1 lemon
Salt & Pepper to taste
Method - Roesti
Put potatoes in pot, fill with water and bring to a boil. Cook potato until skin starts to give, about 15
minutes after water comes to a boil. Remove from water and cool. After cooled, peel off skin using
your fingers then grate on large-hole cheese grater. In a bowl mix crab, garlic, shallot, sour cream, and
old bay until well incorporated. In a 2 inch ring mold layer grated potato, crab mix, grated potato and
press to keep the potato is tight. Season outside of roesti with salt and pepper.
Method – Charon Sauce
In a bowl add egg yolks, tomato paste, lemon juice, water and set over double boiler and start whisking
until it is thick, then remove from heat. Drizzle in warm clarified butter, whisking until incorporated
and has a nice sheen, and season.
Pan Fry Roesti until golden brown on both sides and center is hot. Poach egg in simmering water with
vinegar until whites are cooked and yolk is still runny.
When plating put Roesti in center of plate, Arugula on top of the Roesti then poached egg, drizzle with
charon sauce. Garnish with fried shallots & curry oil.