Cornish Crab “Dragon Roll” with Sour Apple and Radish

Name: Cornish Crab “Dragon Roll” with Sour Apple and Radish
Yield: Serves 4
Ingredients: White of 1 leek; 2 carrots; ½ fennel; ½ stick celery; 2 tbsp white wine vinegar; 4 shallots; 325 ml white wine; 1 litre water; 25 g coarse salt; 1 clove garlic; 1 tsp peppercorns; 1 kg cooking apples; 3 limes, zested and juiced; ½ bottle white wine; 2 tbsp fresh lobster roe, still in sac; 60 ml peanut oil; 700 g crab meat; 5 Hass avocados, peeled and diced; 20 ml lemon oil; 5 avocados; Cayenne pepper, as needed; Coriander cress, to garnish; 2 limes, juice and zest; Salt, as needed; 1 tbsp mayonnaise; 1 tbsp Greek yoghurt; 1 tbsp tarragon, chopped; 5 Granny Smith apples, peeled and diced; Coriander cress; Olive oil, as needed

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Court Bouillon

2 carrots
White of 1 leek
½ stick

Dessert
Pescatarian
Gluten-free

Method

Court Bouillon

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