Crab, Horseradish and Coconut

Name: Crab, Horseradish and Coconut
Yield: Serves 6
Ingredients: 2 g salt; 8 g sugar to taste; 16 lime leaf, bashed; 80 g Maltosec; 2 g Maldon salt; 1 large root of ginger, thinly sliced approx 100 g; 150 g caster sugar; 5 large bulbs fennel, thinly sliced; 300 g picked coriander; 6 g Dijon mustard; 300 g of picked coriander; 220 ml of coriander oil; 200 g plain oil; 30 g lemon balsamic; 300 g (raw weight) coriander; 200 g fresh horseradish; 3 Clarence Court eggs; 12 g salt; 1 × 700 g crab; 2 litres water; 500 g buttermilk; 10 g of pink peppercorns; 14 g black peppercorns, crushed; 300 ml grapeseed oil; 500 ml Pernod; 80 g coarse sea salt; 400 ml Champagne vinegar; 7 white of leeks, thinly sliced; 1 bunch flat leaf parsley; 1 bunch of coriander

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Horseradish Oil for Powder

200 g fresh horseradish
300 ml grapeseed oil

Fish course
Pescatarian

Method

Horseradish Oil for Powder

Peel and chop the horseradish, place into a robo coupe and blend with the oil, season then sous vide for 2 hours tightly wrapped, then drain all into a muslin cloth and leave to stand for 5 hours.
Skim away any juice so you have just the oil. Add the Maltodextrin, whisk well, then pa