To prepare a Dutch sauce in a water bath, you will need a small stewpan and a heat-resistant bowl. Fill the saucepan with water by half and bring it to a boil. Reduce heat to low, but so that the water continues to boil.
Melt 150 grams of butter in a frying pan over low heat, remove from heat as soon as the butter melts. Put the yolks in a bowl and put them in a water bath. Start whipping yolks with a whisk, whipping, pour in vinegar. Continuing to beat, pour in a thin stream of melted butter, beat until the mass becomes homogeneous. Salt and pepper the sauce, if necessary, make more liquid by sprinkling with lemon juice.
Melt another 150 grams of butter and mix with lemon juice, salt and water.
Peel the avocado, cut it in half and remove the bone. Grill the avocado halves for 2 minutes on each side.
Sprinkle corn salad with nut sauce, put half an avocado on the salad (for the 1st serving).
Stuff avocado with crabmeat (40 g per serving) and pour cream emulsion with lemon (50 g per serving).
Boil egg poached and lay out on top of crab meat. Sprinkle with hollandaise sauce and sprinkle with shredded onion-sibulet.