Crab And Fennel In Gravy

Preparation:

Preparation: In a saucepan, cook the fumet until it is reduced by half, then add the sherry and the isinglass previously softened in cold water and squeezed; season with salt and pepper. In a container, form a layer of jelly about 1/2 cm thick and let it solidify, then cut it into cubes. Cut the fennel into thin slices, blanch quickly in salted water so that they remain 'al dente'. Extract the pulp from 12 of the 24 claws, mash it with a fork and mix it, in a bowl, with the mayonnaise, the Cognac and the cream; flavor the mixture obtained with tabasco and season with salt. Divide the fennel, jelly cubes and remaining claws into 4 individual plates. Prepare a vinaigrette by mixing vinegar, oil, salt and pepper in a bowl and pour it on the plates. Place a little crabmeat mayonnaise in the center of each one, sprinkle with dill and serve.