Cornish Crab “Dragon Roll” with Sour Apple and Radish

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Ingredients

Court Bouillon

  • 2 carrots
  • White of 1 leek
  • ½ stick celery
  • ½ fennel
  • 4 shallots
  • 2 tbsp white wine vinegar
  • 325 ml white wine
  • 1 litre water
  • 25 g coarse salt
  • 1 clove garlic
  • 1 tsp peppercorns

Sour Apple Purée

  • 1 kg cooking apples
  • 3 limes, zested and juiced
  • ½ bottle white wine

Lobster Roe Oil

  • 2 tbsp fresh lobster roe, still in sac
  • 60 ml peanut oil

Avocado Roulade with Crab and Coriander

  • 700 g crab meat
  • 5 Hass avocados, peeled and diced
  • 5 Granny Smith apples, peeled and diced
  • 1 tbsp tarragon, chopped
  • 1 tbsp mayonnaise
  • 1 tbsp crème fraiche
  • 1 tbsp Greek yoghurt
  • 2 limes, juice and zest
  • Salt, as needed
  • Cayenne pepper, as needed
  • Coriander cress, to garnish

Avocado Roil

  • 5 avocados
  • 20 ml lemon oil
  • Lemon juice, as needed

Breakfast Radish

  • 2 bunches breakfast radish
  • Olive oil, as needed
  • Salt, as needed
  • Lemon juice, as needed

To Serve

  • Coriander cress

Method

Court Bouillon

  1. Prepare and cut all the vegetables as for a mirepoix and cut the garlic in half.
  2. Combine all the ingredients except the peppercorns in a large pan. Bring to the boil and simmer for 20 minutes.
  3. After 15 minutes add peppercorns. Cook for a further 15 minutes then strain
  4. Discard the vegetables.

Sour Apple Purée

  1. Peel, quarter and core the apples.
  2. Combine the zest and juice of the limes with the wine.
  3. Add the apples and sous vide.
  4. Poach the apples in a water bath set at 68°C until tender.
  5. Once tender drain the apple and purée in a food processer.

Lobster Roe Oil

  1. Blanch the fresh sacs in simmering water for 1 minute, until soft and red.
  2. Refresh in iced water, when cold remove and pat dry.
  3. Open the roe sac and rub through a large strainer.
  4. Place the eggs in a small bowl and cover with the peanut oil.
  5. Refrigerate.

Avocado Roulade with Crab and Coriander

  1. Combine the crab meat with the diced avocado, apple and tarragon.
  2. In a separate bowl mix together the mayonnaise, crème fraiche, Greek yoghurt and lime juice and zest.
  3. Fold the mayo mix into the crab with a plastic spatula.
  4. Season with salt and cayenne pepper.

Avocado Roll

  1. Cut the avocados in half peel and remove the stone.
  2. On a mandolin, slice the avocados and place on a vacuum pack bag cut in half.
  3. Overlap the slices of avocado and drizzle with lemon oil and lemon juice and place in the fridge.

Breakfast Radish

  1. Top and tail the breakfast radish and cut into ½cm round.
  2. Place in a vacuum pack bag with lemon juice, olive oil and salt and seal tightly.
  3. Place in the water bath for 15 minutes at 65°C.
  4. Chill and reserve for service.

To Serve

  1. Place two dots of the apple purée on the plate and pull the dots across. Place a roulade in the centre of the plate and place two radishes on the plate, as pictured.
  2. Garnish with coriander cress. Spoon a few drops of lobster roe oil and lemon oil around the plate to finish.
Chef Magazine / Issue 25 / March / 2012