Shimonita green onion mousse

Prepare the Shimonita leek puree.
Slice the Shimonita leeks thinly. Melt the butter in a pot over high heat and sauté the Shimonita leeks. Once the leeks have softened, add salt, white pepper, and enough broth to cover them and simmer.

Simmer for about 30 minutes until fully cooked, then blend into a smooth paste. It's best to blend in 2-3 batches

Strain [2] through a sieve until it becomes a perfect puree. Use about 200g of the total amount. Place the amount of puree you want to use in a bowl and chill it in ice water

Put the cream in another bowl and whisk it over ice water until the peaks disappear when you lift the whisk. Add about 1/3 of the cream to the puree from [3]

Mix lightly with a rubber spatula, then add the remaining cream in two additions in the same way

Prepare the tomato sauce for the topping.
Put the tomato coulis in a bowl, add the seasonings, and mix with a spoon.

Scoop the mousse from [5] into a serving dish using a large spoon. Warming the spoon in hot water will give it a beautiful finish. Place about 4g of shredded crab meat (for one serving) on ​​top of the mousse on the plate

Pour the tomato sauce from [6] over the dish and top with herbs such as shiso flowers or chives, if desired