Name: Penne of Spanner Crab – Morels and Sorrel
Yield: Serves 4
Cuisine: Australia
Ingredients: 20 small dried morels (see note); juice of 1 lemon, plus extra to taste; 1 handful sorrel, leaves picked over and finely shredded (reserve the stalks for the morel velouté); 1 tablespoon butter; 324 cm × 1 cm (1½ inch × ½ inch) pieces of penne per portion; 1 tablespoon olive oil; 3 french shallots, peeled and sliced; 200 ml (7 fl oz) fish stock; 30 g (1¾ oz) butter; 4 crushed white peppercorns; reserved sorrel stalk; 2 dried morels, chopped; 100 ml (3½ fl oz) noilly prat; 200 ml (7 fl oz) white wine; 200 ml (7 fl oz) cream; 1 quantity morel velouté; sea salt and freshly ground black pepper, to taste; 2 tablespoons finely snipped chives; 280 g (10 oz) cooked spanner crabmeat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

20 small dried morels (see note)
1 tablespoon butter
324

Method

To make the morel velouté, gently sweat the shallots, morels, sorrel stalks and peppercorns in the butter. When cooked and softened, add the Noilly Prat and reduce the mixture until it has almost evaporated. Add the white wine and reduce by half again. Add the fish stock and reduce by a quarter, then add the cream and cook until the sauce has reduced to a nice thickness. Season

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Ingredients

Method

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