Name: Dressed Crab, Apple, Kohlrabi, Crème Fraîche, Monk’s Beard and Cured Egg Yolk
Yield: Serves 2
Ingredients: 80 g monk’s beard; salt; 1 tsp tarragon; juice of ¼ lemon; 50 g kohlrabi; 1 tsp chervil; 1 cured egg yolk; 1 tsp crème fraîche; 50 g Granny Smith apple; 90 g picked white crab meat, ideally from the claw; 1 tsp lemon rind purée; 1 tsp chives; 1 head red chicory

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

The mineral sweetness of this beautiful white crab meat works perfectly with the natural sweetness of the apple. The monk’s beard (in season from the end of January to the middle of March) offers a juicy, salty taste of the sea – and it looks great.

Ingredients

50 g Granny Smith apple
50 g kohlrabi
1 tsp

Method

Peel and dice the apple and kohlrabi into 2cm cubes. Finely chop the chives, chervil and tarragon and combine the herbs, apple and kohlrabi with the crème fraîche and crab meat. Season with lemon juice and salt.

Slice the chicory into 1cm rounds and dress with the lemon rind purée.

In a saucepan of boiling water, blanch the monk’s beard for 10 seconds, then refresh in iced water