Heart of Palm, Spanner Crab, White Corn Juice

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

This dish embodies my idea of purity in many ways. It has a simplicity that is very elegant and flavours that work harmoniously together. The flavour of young heart of palm has always reminded me of delicate white corn. White corn juice, which thickens naturally when heated and works beautifully as a simple broth, is married with freshly cooked spanner crab. The mouth feel of this dish—its textures and flavours—creates an idea of something very pure.

To Finish

  • 25 g (1 oz) unsalted butter

In a large saucepan, heat the white corn juice over low to medium heat, stirring constantly. Once the juice has reached simmering point it will thicken slightly. Whisk in the butter until melted and mixed through.

Add the crab meat to the corn juice and bring just to simmering point. Remove from the heat.

To Plate

Pour a ladleful of crab meat and corn juice in the centre of each warmed serving bowl. Place a small mound of palm heart on top of each. Serve.

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