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
- Cut up the shells of the crab, roast slowly in butter and thyme.
- Strain of butter and keep shells, and butter separate.
- Deglaze with vermouth and pernod.
- Add in sliced vegetables, crab shell butter and sautee.
- Reduce heat, add tomato paste and cook out.
- Add white wine, reduce until paste again.
- Add water to cover, and then add cream.
- Simmer slowly for 1 hour.
- Use hand blender to blend everything, then strain.
- Reduce until it reaches 500ml.
- Blend in Xantana, Season with lemon juice and salt.
MASH POTATO
- 2.5kg yellow potatos
- 500 milk
- 1kg butter
- 25gr salt
- 1 garlic clove
- Boil potatos in water.
- Heat milk with 1 garlic clove, do not boil.
- Pass potatos through Drum sieve.
- Place back in Pot and keep warm.
- Add in diced butter.
- 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
- Steam in a bag at 90 degrees for 45 minutes.
- Plce in ice water.
KING CRAB LEG
- Steam crab legs for 8 mins, chill in ice water and peel.
- Re heat In clarified butter, finish with lemon juice before serving.
TO SERVE
- Warm up bisque, potato and crab in separate pots.
- Place potato puree on base, with tarragon leaves cover with bisque.
- Then arrange crab legs and sliced cumquat on top.
- Finish with fresh orange zest.
