King crab with micro herb salad and tomato consommé granita

servings4
1 hour 45 minutes

Ingredients

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

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