115 g king crab meat (without shells or cartilage)
3.5 g lemon juice
3.5 g chopped chives
About 120 g peeled Idaho potato
2 kg canola oil (for deep frying)
Take the brains out of the brine, and pat dry with paper towels. Season with salt and a hint of pepper.
Melt the butter in a pan over medium heat. Add the brains, and sauté for a few minutes, braking the brains into small pieces with a spatula. Remove from heat.
Shred the crab meat into the brains, add the lemon juice and chives, and mix well. Reserve at room temperature.
Using a mandoline, slice the potato into twelve discs, each 2 mm thick and 6-7 cm in diameter. Soak in a bowl of cold water for about 10 minutes.
Heat the canola oil to 150 C / 300 F in a deep pan or pot. Pat dry the potato slices with paper towels. Fry in the oil, stirring with a spatula so that the slices do not overlap, until the chips start to crisp, without browning (a bit like when blanching French fries). Let cool on paper towels.
Bring the oil to 175 C / 350 F, then return the chips to the oil and fry until golden brown and crispy throughout (the center takes the longest to crisp). Drain on paper towels, and reserve.
Top each potato chip with a generous spoonful of brain and crab mixture. Add a small spoonful of caviar.
Serve immediately on a plate decorated with microgreens.
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