SURIMI CRAB STICK, KIWI AND CLEMENTINE SALAD
Freshness on a Fork! Enjoy the blend of surimi crab stick with kiwi and clementine in my balanced and easy-peasy salad!
Encounter The Birth of Surimi Crab Stick Salad
In my quest for a vitamin-packed and well-balanced salad, I stumbled upon the combination of surimi crab sticks, kiwi, and clementine. The inspiration struck during a visit to a French restaurant, where a perfectly composed salad at my neighbour’s table piqued my interest. Instantly, I envisioned a salad that would have the freshness of spring and the comforting notes of winter. Ah, the anticipation of gourmandise…
Surimi Crab Stick: A Modern Twist on Seafood
Now, let us delve into the star of the salad, the surimi crab sticks.
The history of surimi, the primary component in crab sticks, traces its roots back to 12th-century Japan. Japanese chefs ingeniously preserved leftover fish by grinding and salting it, giving rise to the creation of surimi. In the 1970s, Japan introduced imitation crab, a processed seafood derived from surimi, white fish, and additional ingredients, achieving widespread popularity worldwide. Surimi paste, crafted from white fish, is flavoured, shaped, and coloured to mimic shellfish like crab or lobster, showcasing its versatility.
This adaptable ingredient serves as the foundation for various seafood products, including imitation crab sticks, combining surimi with starch and egg white. Often crafted from Alaska pollock, these imitation crab sticks provide a more budget-friendly alternative to genuine crab meat. The enduring tradition and global appeal of surimi, used in producing imitation crab products, underscore its role as a cost-effective and versatile seafood ingredient.
Kiwi and Clementine: Bursting with Freshness
As we explore further, the green of kiwi and the sun-kissed orange of clementines burst onto the scene. These fruits, with their distinct flavors, add a refreshing and invigorating touch to the salad. The kiwi brings a nice sweetness, while clementines infuse a citrusy zing that balances the taste of surimi.
Wine Pairing
For my surimi crab sticks, kiwi, and clementine salad, I propose a white Bourgogne Nouveau from Burgundy.
Bourgogne Nouveau, crafted in the traditional Burgundian style, is a white wine made from Chardonnay grapes. This wine is renowned for its fruit-forward nature, boasting luscious summer orchard flavours, including apple, pear, and citrus notes. A subtle hint of toasted oak spice adds depth, creating a well-rounded and expressive taste that defines Bourgogne Nouveau. Its nose is characterized by an interplay of white-fleshed fruits and delicate citrus notes.
A Historic Chardonnay Expression
Synonymous with the Burgundy region, Bourgogne Nouveau captures the classic and historic expression of Chardonnay. Its distinct style, marked by subtlety and age-worthy characteristics, sets it apart from the heavier oaked Chardonnays found in other winemaking regions. This wine, rooted in tradition, showcases the Burgundian approach to Chardonnay that has stood the test of time…
SURIMI CRAB STICK, KIWI AND CLEMENTINE SALAD
Ingredients
- 3 clémentines peeled in segments
- 8 surimi sticks cut in half
- 2 large kiwis diced
- 2 handfull lamb lettuce
- olive oil
Instructions
- In a salad bowl, combine delicately all the ingredients listed above.
- Drizzle with olive oil and serve!
Notes
Pour 2 personnes
3 clémentines épluchées en segments
8 batônnets de surimi coupés en deux
2 gros kiwis coupés en morceaux
2 généreuses poignées de salade mâche
Huile d’olive
Dans un saladier, mélangez délicatement les ingrédients listés ci-dessus.
Versez un filet d’huile d’olive et servez !
