Pomegranate Crab

pomgranate.jpg

I am not much of a beer drinker, I actually don’t like beer at all and tonight’s recipe is built around beer. I keep telling my children that you cannot say you don’t like something until you have tried it and I have never tried Belgian white beer. So when I found this recipe on the excellent food blog Foodpairing.com I went ahead and ordered the beer from our local wine shop. The dish is based on aromas which go well with the Belgian Omer beer. And wow what a perfect match! The dish was complimented perfectly by the beer.

Ingredients (serves 4):

Pomegranate marinade:
2 Pomegranate
20 g Rice wine vinegar
8 g Ginger, chopped
6 g Chili pepper, chopped
10 g White sugar

Fennel salad:
0.5 Bulb fennel
Olive oil
Lemon juice

Remaining ingredients:
150 g Couscous, cooked
Coriander, chopped
Mint
75 g Crab meat

Method:
Remove the seeds of the pomegranate. Mash half of them and strain (at least 1 dl juice is needed). Add the remaining ingredients and allow to marinate for at least 6 hours.

Cut the fennel with a mandolin into thin slices. Season with olive oil, lemon juice, salt and pepper.

Pour the marinated pomegranate seeds through a sieve. Stir in the couscous. Add mint, coriander and crab and season with salt and pepper. Put in a bowl and arrange the fennel salad on top. Mix the pomegranate juice with some olive oil. Drizzle some vinaigrette over the salad.

Cheers!

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