Cornish Crab “Dragon Roll” with Sour Apple and Radish Recipe

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The Chef Book

  • Yield: 4 Servings

Ingredients

Court Bouillon and Sour Apple Puree
  • 2 carrots
  • 1 white leek
  • ½ stick celery
  • ½ fennel
  • 4 shallots
  • 2 tbsp white wine vinegar
  • 325 ml white wine
  • 1 litre water
  • 25 g coarse salt
  • 1 clove garlic
  • 1 tsp peppercorns
  • 1 kg cooking apples
  • 3 limes, zested and juiced
  • ½ bottle white wine
Lobster Roe Oil and Avocado Roulade with Crab and Coriander
  • 2 tbsp fresh lobster roe, still in sac
  • 60 ml peanut oil
  • 700 g crab meat
  • 5 Hass avocados, peeled and diced
  • 5 Granny Smith apples, peeled and diced
  • 1 tbsp tarragon, chopped
  • 1 tbsp mayonnaise
  • 1 tbsp crème fraiche
  • 1 tbsp Greek yoghurt
  • 2 limes, juice and zest
  • Salt, as needed
  • Cayenne pepper, as needed
  • Coriander cress, to garnish
Avocado Roil, Breakfast Radish and To Serve
  • 5 avocados
  • 20 ml lemon oil
  • Lemon juice, as needed
  • 2 bunches breakfast radish
  • Olive oil, as needed
  • Salt, as needed
  • Lemon juice, as needed
  • Coriander cress
How to Make It
    Court Bouillon
  1. Prepare and cut all the vegetables as for a mirepoix and cut the garlic in half.
  2. Combine all the ingredients except the peppercorns in a large pan. Bring to the boil and simmer for 20 minutes.
  3. After 15 minutes add peppercorns. Cook for a further 15 minutes then strain.
  4. Discard the vegetables.
  5. Sour Apple Puree
  6. Peel, quarter and core the apples.
  7. Combine the zest and juice of the limes with the wine.
  8. Add the apples and sous vide.
  9. Poach the apples in a water bath set at 68°C until tender.
  10. Once tender drain the apple and purée in a food processer.
  11. Lobster Roe Oil
  12. Blanch the fresh sacs in simmering water for 1 minute, until soft and red.
  13. Refresh in iced water, when cold remove and pat dry.
  14. Open the roe sac and rub through a large strainer.
  15. Place the eggs in a small bowl and cover with the peanut oil.
  16. Refrigerate
  17. Avocado Roulade with Crab and Coriander
  18. Combine the crab meat with the diced avocado, apple and tarragon.
  19. In a separate bowl mix together the mayonnaise, crème fraiche, Greek yoghurt and lime juice and zest.
  20. Fold the mayo mix into the crab with a plastic spatula.
  21. Season with salt and cayenne pepper.
  22. Avocado Roll
  23. Cut the avocados in half peel and remove the stone.
  24. On a mandolin, slice the avocados and place on a vacuum pack bag cut in half.
  25. Overlap the slices of avocado and drizzle with lemon oil and lemon juice and place in the fridge.
  26. Breakfast Radish
  27. Top and tail the breakfast radish and cut into ½cm round.
  28. Place in a vacuum pack bag with lemon juice, olive oil and salt and seal tightly.
  29. Place in the water bath for 15 minutes at 65°C.
  30. Chill and reserve for service.
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