Steamed Scottish sea kale and white sprouting broccoli with crab, smoked roe and seaweed
When working with ingredients at the peak of their season, you want to keep things simple – and that's exactly what chef Mark Kempson does here. Featuring white sprouting broccoli and Scottish sea kale (which is in season from January until early April), the dish is enveloped in a buttery crab sauce and finished with a spoonful of rich taramasalata.
Sea kale can be tough to find, farmed exclusively by Eassie Farm in Scotland, but suppliers including Natoora do stock it when in season too. You could also use asparagus as a sort-of substitute, along with other varieties of sprouting broccoli. The key is to ensure whatever you're using is at the height of its season.
Ingredients
- 450g of sea kale
- 450g of white sprouting broccoli
- 300ml of shellfish stock, ideally crab stock
- 150g of cultured butter
- 1 lemon
- 1 tbsp of chervil , chopped
- 200g of white crab meat , (Mark uses crabs from Salcombe Bay)
- 120g of taramasalata, best quality
- 1 tsp nori powder , which can be made by blitzing sheets of nori in a blender
- sea salt
- freshly ground black pepper
Equipment
- Large steamer
Method
- 450g of sea kale
- 450g of white sprouting broccoli
- sea salt
- 300ml of shellfish stock, ideally crab stock
- 150g of cultured butter
- 1 lemon
- 1 tbsp of chervil , chopped
- 200g of white crab meat , (Mark uses crabs from Salcombe Bay)
- freshly ground black pepper
- 120g of taramasalata, best quality
- 1 tsp nori powder , which can be made by blitzing sheets of nori in a blender
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Steamed Scottish sea kale and white sprouting broccoli with crab, smoked roe and seaweed
