King crab with micro herb salad and tomato consommé granita
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Ingredients
Metric
Imperial
King crab
- 200g of king crab, picked white meat only
Vinaigrette
- 20g of white wine vinegar
- 1 tsp Dijon mustard
- 80g of olive oil
- 1 pinch of salt
Tomato consommé granita
- 1kg tomatoes, deseeded
- 5 basil leaves
- 5 coriander leaves
- 1/2 fennel bulb
- 1/2 tsp fennel seeds, crushed
- 1/2 shallot
- 1 tbsp of tomato purée
- 750ml of water, cold
- 50g of white wine
- 1/4 lemon, juiced and zested
- 18g of white wine vinegar
- salt, to taste
To serve
- 20 micro coriander shoots
- 20 micro red amaranth leaves
- 20 micro watercress leaves
- samphire, blanched
- pea shoots
- 1 handful of basil, washed and picked
Equipment
- Muslin cloth
- Blender
Method
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
- 1 handful of basil, washed and picked
- 200g of king crab, picked white meat only
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King crab with micro herb salad and tomato consommé granita
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© Great British Chefs 2019