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King crab with micro herb salad and tomato consommé granita

Alaska king crab with micro herb salad and tomato consommé granita

King crab with micro herb salad and tomato consommé granita

  • Starter
  • medium
  • 4
  • 1 hour 45 minutes, plus freezing time

PT1H45M

Recipe featured on

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1
Begin by preparing the tomato consommé granita. Add the tomatoes, basil, coriander, fennel, fennel seeds, shallot and tomato purée to a blender and blitz until smooth
  • 5 basil leaves
  • 5 coriander leaves
  • 1/2 fennel bulb
  • 1/2 tsp fennel seeds, crushed
  • 1 tbsp of tomato purée
  • 1/2 shallot
  • 1kg tomatoes, deseeded
2
Scrape into a bowl and add the cold water, white wine vinegar, lemon zest, lemon juice and white wine. Mix well, then leave to stand for 1 hour at room temperature
  • 750ml of water, cold
  • 50g of white wine
  • 1/4 lemon, juiced and zested
  • 18g of white wine vinegar
3
Add the mixture to a muslin bag suspended over a jug and leave to hang overnight - in the morning all of the liquid should have dripped through. Taste for seasoning and place in a container in the freezer
  • salt, to taste
4
Scrape the mixture with a fork every hour until you are left with granita-style ice crystals. Keep in the freezer until ready to serve
5
For the vinaigrette, add the white wine vinegar and Dijon mustard to a mixing bowl. Pour in the olive oil in a thin, steady stream, mixing with a whisk as you go. Once all of the olive oil is incorporated, season with salt and set aside
  • 20g of white wine vinegar
  • 1 tsp Dijon mustard
  • 80g of olive oil
  • 1 pinch of salt
6
Dress the micro herbs, samphire and king crab with the dressing and divide into serving bowls. Add a scoop of the granita and some pea shoots before serving
  • 20 micro coriander shoots
  • 20 micro red amaranth leaves
  • 20 micro watercress leaves
  • samphire, blanched
  • pea shoots
  • 2 2/3 handfuls of basil, washed and picked
  • 200g of king crab, picked white meat only

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