Crab and truffle risotto with crab salad toast. Risotto, cooked in shellfish stock finished with tarragon, basil and parsley (all herbs-micro and full size) with acidulated lemon gel pockets. King crab was essentially rethermed at 129F/54C.
Toast - thinly sliced sourdough with crab salad (advocado, crab, granny smith apple, fish sauce mayo and cayenne).
