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Dorset crab, sea buckthorn and carrot

Dorset crab, sea buckthorn and carrot

PT2H

1
Start on the crab by bringing a large pot of salted water up to a boil. Reduce to a simmer and drop the crab in the water, cooking for 5 minutes per kg
  • 1 dorset brown crab
2
Remove from the water and place on a tray to cool. Once cool pick out all the white meat and set aside for later use
3
For the buckthorn jelly, combine the carrot juice, buckthorne juice and agar agar in medium sauce pan and bring to a boil while stirring. Once the agar agar is dissolved, remove from the heat and add the gelatine. Pour onto a suitable tray to create a thin layer and set in the fridge
  • 230ml of carrot juice
  • 20ml of sea buckthorn juice
  • 2.6g of agar agar
  • 7g of gelatine
4
For the buckthorn broken gel, bring the carrot juice to the boil with agar until dissolved, cool down and leave it in the fridge to firm
  • 200ml of carrot juice
  • 2.5g of agar agar
5
Once set, blend the hard jelly at a medium speed while adding the sea buckthorn juice. Pour the set gel in a squeeze bottle and leave in the fridge before serving
  • 0ml of sea buckthorn juice
6
Start on the rye crisp by removing the crust and slicing very thinly. Dry the rye in the oven at 90-100°C for 20 minutes or until very crispy. Remove from the oven and brush with the melted butter, return to the oven at 100˚C and heat until golden
  • 1 loaf of rye bread
  • 100g of butter
7
Cut the jelly sheets into sheets 14cm x 10cm; roll the picked seasoned crab meat inside the jelly, dress with broken gel, rye crisp and herbs
  • 2 2/3 handfuls of stone crop
  • 2 2/3 handfuls of sea purslane

Ingredients

Metric

Imperial

  • Crab

  • Sea buckthorn jelly

    • 230ml of carrot juice
    • 20ml of sea buckthorn juice
    • 3g of agar agar
    • 7g of gelatine
  • Sea buckthorn broken gel

    • 200ml of carrot juice
    • 50ml of sea buckthorn juice
    • 2g of agar agar
  • Rye crisps

    • 1 loaf of rye bread, Danish or Swedish
    • 100g of butter, melted
  • Garnish

    • 2 2/3 handfuls of stone crop
    • 2 2/3 handfuls of sea purslane

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