King crab, leeks, red pepper and cardamom dressing and sea vegetable salad

Ingredients

Fish & Shellfish

  • 1.7kg king crab, 500g in meat

Dairy

  • 150g of natural yoghurt

Salad & Fresh Herbs

  • 6g of coriander, julienned or chiffonade
  • 1 sprig of thyme
  • 8g of samphire
  • red vein sorrel leaves

Fruit & Vegetables

  • 12g of lime juice
  • 3g of lime zest
  • 5 red peppers, stalks and seeds removed
  • 1 red pepper, large
  • 1g of garlic, sliced
  • 4g of sea aster
  • 4g of sea buckthorn, leaves only
  • 4g of sea purslane
  • 4 baby leeks
  • 1/4 lemon, juiced
  • 3 leeks

Store Cupboard

  • 6g of salt
  • 10g of honey
  • 1g of salt
  • 1 pinch of black pepper
  • 0.2g of xantana
  • 1g of salt
  • 20g of salt, mixed with 1 litre of water
  • 2g of salt
  • salt

Spices & Dried Herbs

  • 1 pinch of cayenne pepper
  • 1 green cardamom pod, roasted for 2 minutes at 180°C

Oils & Vinegars

  • 25ml of rapeseed oil
  • 20ml of rapeseed oil
  • 10ml of rapeseed oil
  • 20ml of rapeseed oil
  • rapeseed oil

Speciality Ingredients

  • 10ml of Mizkan Honteri
  • 4g of wakame seaweed