The Royal Box - recipe for my Great British Menu 2017 fish course

Paul Croasdale

Paul Croasdale

7th June 2017

The Royal Box - recipe for my Great British Menu 2017 fish course

The Royal Box - recipe for my Great British Menu 2017 fish course

Ingredients

  • King crab:
  • 100g per portion
  • Crab oil:
  • king crab shells
  • commence oil
  • Lemon pickle:
  • 1 kg water
  • 125 gr lemon juice
  • 125 gr pomance oil
  • 10 gr fennel seeds
  • 5 gr coriander seeds
  • peel of 5 lemon
  • Scallops:
  • 16 queen scallops
  • Chopped mix:
  • Crab oil
  • 500 gr peeled garlic (blanched 4 times)
  • 500 gr flat leaf parsley (chopped)
  • 250 gr chopped chervil
  • elderflower vinegar
  • 30 gr sorrel
  • Elderflower vinegar:
  • 100 ml homemade elderflower cordial
  • 50 ml apple cider vinegar
  • Compressed cucumber:
  • 2 large cucumber
  • pickle liquor
  • Lemon puree:
  • 20 organic lemons
  • 300 gr good olive oil
  • 4 gr xanthan
  • 100 gr sugar
  • Compressed apple:
  • Peel and slice apple. Compress with olive oil and apple juice.
  • Sorrel paper:
  • 2 l water
  • 30 gr salt
  • 75 gr sorrel
  • 75 gr wood sorrel
  • Labna:
  • 1 yoghurt
  • 1 preserved lemon
  • Horseradish snow:
  • 1 kg water
  • 250 gr grated pecerino
  • 2 leafs gelatine
  • 250 gr creamed horseradish
  • 100 gr greek yoghurt
  • To serve:
  • Borage flowers
  • wood sorrel

Method

King crab:
Take out of shell and make oil out of shells. Lightly smoke with hickory chips in smoking gun. Bag with crab oil (45°C for 12 minutes), blow torch and put in oven till
cooked fully.
Crab oil:
Heat shells, place into oil and infuse for 2 hours. Pass through muslim.
Lemon pickle:
Boil and infuse for 30 minutes. Pass through muslim after.
Scallops:
Vac pack bag scallops for 8 minutes with pickle. Drain and slice to j cloth (6 halfs per portion). Chill and crate lime zest.
Compressed cucumber:
Peel the cucumbers, de seed and compress for 5 minutes.
Lemon puree:
Peel the lemons. Blanche peel 12/14 times. Blend the peel with the rest of ingredients. Pass through muslim and season
Sorrel paper:
Blanch and blitz with ice cubes.
Labna:
Hang yoghurt overnight. Dice preserved lemon, mix and season.
Horseradish snow:
Boil the water and add the other ingredients. Blitz for 5 minutes. Pass through a muslim, freeze and paco.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you