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DUNGENESS CRAB ROESTI BENEDICT WITH CHORON SAUCE CASA LAGUNA INN & SPA Preparation Time: 30 minutes Cooking Time: 15 minutes Yield: 5 servings Ingredients – Roesti 3 Yukon Potatoes 10 ounces Dungeness Crab 3 Garlic Cloves Minced 1 Shallot Minced 3 ounces Sour Cream 2 tablespoons Old Bay Salt & Pepper to Taste Ingredients - Charon Sauce 1 pound Butter, clarified 3 Egg Yolks 1 ½ tablespoon Tomato Paste 2 tablespoon. Water 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.
