Cyril Lignac’s Fresh Recipe for the Perfect Apéro

Éditions de La Martinière / © Géraldine Martens © Cyril Lignac et © Aude Rambour

This fall, Cyril Lignac is back with Fait Maison n°9, a brand-new book featuring 45 quick and easy everyday recipes you can prepare at home with no special equipment. France’s favorite chef takes us on a journey without leaving the kitchen, thanks to his fresh and elegant mangue cocktail et tourteau à l’avocat, a perfect starter for hosting friends.

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 4

For the tourteau

• 1 tourteau (700 g)
  
  
• A dash of white alcohol vinegar
  
  
• 1 tbsp gros sel de Guérande
  
  
• 1 tsp whole black peppercorns
  
  
• 1 clove
  
  
• 3 sprigs of fresh thyme
  
  
• 1 bay leaf
  
  

For the mangues and avocado

• 2 fresh mangues, not too ripe
  
  
• 1 avocado
  
  
• A few salad leaves, such as Castelfranco or cœur de laitue
  
  
• Fleur de sel and freshly ground pepper
  
  
• Olive oil
  
  

For the sauce cocktail

• 150 g mayonnaise (homemade or store-bought)
  
  
• 2 tbsp ketchup
  
  
• 1 tsp lemon juice
  
  
• 3 drops red Tabasco
  
  
• 3 drops Worcestershire sauce (sauce anglaise)
  
  
• 1 tsp cognac
  
  
• Salt and pepper to taste
  

STEP 1
In a large pot of boiling water, add the vinegar, gros sel, peppercorns, clove, and herbs. Add the tourteau and cook for 15 minutes. Drain and transfer to a wide dish. Let cool at room temperature before shelling. Remove the claws, head, the green part, and the coral (set it aside), then carefully extract the white meat.

STEP 2
Crack the large and small claws and remove the meat. Combine all the crab meat in a bowl.

STEP 3
Prepare the sauce cocktail: in a small bowl, mix all the ingredients and refrigerate. Cut the mangues in half lengthwise and remove the pit. Scoop out the flesh with a spoon. Slice the avocado into wedges.

Use the emptied mango shells as serving bowls: fill with the crab meat, add the avocado wedges and a few salad leaves. Drizzle with olive oil, sprinkle with fleur de sel and freshly ground pepper. Serve the sauce cocktail on the side in a small bowl placed over crushed ice.

• You can keep the emptied head of the tourteau and use it as a serving bowl instead of the mango.
  
  
• Peel the avocado by hand to prevent it from browning too quickly.
  
  

Don’t miss the airfryer pasta gratin and the oh-so-chic cordon bleu.