William Lander, Daniel Morgenthau, Shaun Searley

Dressed Crab, Apple, Kohlrabi, Crème Fraîche, Monk’s Beard and Cured Egg Yolk

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

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

Starter
March
January

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