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KING CRAB LEG WITH WASABI GRATIN

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KING CRAB LEG WITH WASABI GRATIN

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    Cuisine:
    • Serves 1
    • Medium

    Ingredients

    Directions

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    1. Preheat you grill to a medium heat.
    2. To make the gratin, mix everything together and adjust the salt to your taste, remember that the king crab is quite salty so you will not need to add too much extra.
    3. To prepare the king crab leg, start at the base of the leg where the flesh is exposed, take a pair of scissor and carefully cut the white part of the shell lengthways, all along right up to the tip, do this on both sides.
    4. Next peel off the white shell, so that you are left with the flesh exposed where you will put the gratin, and shell under so that the meat will not fall out.
    5. Spoon generously your wasabi gratin mix onto the leg, careful not to spill over the sides of the shell.
    6. Place under the grill and cook until golden brown and bubbling.
    7. Place on the plate and garnish with the grated Daikon and Lime.
    8. Serve hot.

     

    Jeff Tyler

    Prior to joining Novikov Jeff Tyler was at the Mandarin Oriental Marrakech where he worked as Chef de Cuisine. He was responsible for the creation and execution of Morocco’s premiere contemporary Japanese restaurant. Prior to this, he assisted on the operational side of the Mandarin Oriental Barcelona, working alongside the 5-times Michelin award winning chef Carmen Ruscalleda.

    In 2004, having trained and cut his teeth in his native New Zealand, Tyler decided to make the move to Japan. There he became a protégé of Mr Toshkatsu Chiku-san, President of Chiku Ya Restaurant Group in Hamamatsu, working as the only westerner in a solely Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura, sushi and other traditional dishes.

    Tyler then left Japan to hone his skills in such leading establishments as the deluxe Mangapapa Petit Hotel in New Zealand and Roka in London.

    In early 2011, Jeff was invited back to Japan, spending a month at the Shizouka tuna markets, mastering the art of whole tuna cutting.

     

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