King Crab and Potato

INGREDIENTS

• 60g cooked king crab
• 30ml crab bisque
• 80g potato mash
• 1g tarragon
• 5g blackcurrent wood oil
• 50g cooked potato
• 10g sliced Cumquat
• Orange zest

CRAB BISQUE (500ml yield)

• 2 x celery stick
• 1 x carrot 100gr
• 1 x onion 100gr onion
• 1 x fennal 200gr
• 40g ginger
• 20g garlic
• 250g crab shells
• 250gr butter
• 2 sprig thyme
• 70ml pernod
• 70ml vermouth
• 500 white wine
• 1.5tblsp tomato paste 55 gr
• 250ml cream
• water 1500ml
• 2g xantana

1. Cut up the shells of the crab, roast slowly in butter and thyme.
   
2. Strain of butter and keep shells, and butter separate.
   
3. Deglaze with vermouth and pernod.
   
4. Add in sliced vegetables, crab shell butter and sautee.
   
5. Reduce heat, add tomato paste and cook out.
   
6. Add white wine, reduce until paste again.
   
7. Add water to cover, and then add cream.
   
8. Simmer slowly for 1 hour.
   
9. Use hand blender to blend everything, then strain.
   
10. Reduce until it reaches 500ml.
    
11. Blend in Xantana, Season with lemon juice and salt.

MASH POTATO

• 2.5kg yellow potatos
• 500 milk
• 1kg butter
• 25gr salt
• 1 garlic clove

1. Boil potatos in water.
   
2. Heat milk with 1 garlic clove, do not boil.
   
3. Pass potatos through Drum sieve.
   
4. Place back in Pot and keep warm.
   
5. Add in diced butter.
   
6. Then add in warm milk.

BLACKCURRENT WOOD OIL

• 1 part blackcurrent wood
• 1 part oil

Steam 80 degrees for 1 hour.

POTATO CHIPS

• 500g peeled baby potatos
• 50ml olive oil
• 5gr salt

1. Steam in a bag at 90 degrees for 45 minutes.
   
2. Plce in ice water.

KING CRAB LEG

1. Steam crab legs for 8 mins, chill in ice water and peel.
   
2. Re heat In clarified butter, finish with lemon juice before serving.

TO SERVE

1. Warm up bisque, potato and crab in separate pots.
   
2. Place potato puree on base, with tarragon leaves cover with bisque.
   
3. Then arrange crab legs and sliced cumquat on top.
   
4. Finish with fresh orange zest.