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