Scallop King Crab Terrine with Pointed Cabbage and Yuzu Butter Sauce

Recipe recommendation from kitchen director Roel Lintermans

Roel Lintermans is the kitchen director at the “Grill Royal” restaurant in Berlin
Rezeptempfehlung Jakobsmuschel-King-Crab-Terrine mit Filderkraut und Yuzu-Buttersauce von Küchendirektor Roel Lintermans
Sternekoch Roel Lintermans

“For me, Royal Caviar has been synonymous with outstanding products for years, and I really enjoy working with them. I also appreciate the very good relationship to Reza!”

Kitchen Director Roel Lintermans

Ingredients for “Scallop and King Crab Terrine with Pointed Cabbage and Yuzu Butter Sauce


  • 150 g scallop meat
  • 30 g cream
  • 1 egg
  • 1 egg white
  • 20 g butter
  • 250 g king crab, cooked
  • 20 g shallots, finely diced (Brunoise)
  • 60 g carrots, finely diced (Brunoise)
  • Piment d’Espelette
  • Pointed Cabbage
  • 2 leaves shiso
  • 25 g Royal Caviar per person

Yuzu butter sauce

  • 1 shallot, finely diced
  • 100 ml white wine
  • 100 ml fish stock
  • 150 g butter
  • Salt
  • Yuzu juice

Order the matching caviar:

From 90,00 

First class black caviar Spicy sturgeon caviar Grain size: 2,5 - 2,8 mm



Finely mix the scallop meat with the cream, slowly stir in the egg, egg white and butter. Then season with butter, salt and piment d’Espelette. Carefully fold in the cooked King Crab and the lightly steamed vegetable brunoise. Cook at 140 °C (82 °C core temperature) in the combi oven in the bain-marie. Leave the terrine to cool and cut. Before serving, blanch two cabbage leaves cut out round and heat in a steam oven at 80 °C.

Yuzu butter sauce

Briefly sauté the shallot and reduce completely with white wine. Add the fish stock, bring to the boil and thicken the sauce with cold butter. Season to taste with yuzu juice and serve the sauce next to the terrine, topped off with half a shiso leaf and royal caviar.