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

Paul Croasdale

Paul Croasdale

7th June 2017
Paul Croasdale

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.

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