Chef Enrique Olvera of Mexico City's Pujol, drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Yellow Crab Tostada
Prepare the yellow crab
1. Bring a large pot of water to a boil. Make sure to salt it enough so it tastes as salty as ocean water.
2. Add all the ingredients, bring the water back to a boil and cook until the crabs start to float. Depending on the size of the crab, this will happen in 10 to 15 minutes .
3. Remove the shell and keep the crabmeat on the fridge.
Prepare the smoked tomatoes
1. Put the tomatoes (peeled) with olive oil in a arge perforated tray.
2. Heat some pieces of charcoal, and put in a large pot, add the wood chips on the top.
3. When start’s smoking, place the pot with the wood chips in the oven, and the tray with the tomatoes, let smoke about 15 to 20 minutes.
Prepare the celeriac cream
1. In a large saucepan on a medium heat, soften the celeriac and the serrano chili pieces in the olive oil for 5 minutes covered with a lid.
2. Add the almond milk, salt and cook on a low heat for 10 minutes until the celeriac is completely soft.
3. Remove from the heat and with a slotted spoon, place all the celeriac in a food blender with a little of the hot milk and blend to a smooth puree. Add the olive oil to obtain a very smooth puree.
Prepare the yellow crab tostada
1. Follow the same procedure as for forming the tortillas but use double or triple the amount of masa (in this case 30 g of masa per ball). Cook the tortilla as directed on the first two sides, once you come to the second flip, leave the tortilla on the comal for about 1 minute, it should start getting a little hard, flip the last time and give it another 1-2 minutes there, these don’t tend to inflate.
2. To plate the tostada, put the celeriac cream on the top, and then the smoked tomatoes, the marinated crab and nasturtium leaves.