Spanner Crab Salad, Brown Butter Emulsion, Granny Smith Apple, Radish, Bonito
Brown Butter Emulsion
- 3 eggs yolks
- 30 millilitres sherry vinegar
- 10 grams Dijon mustard
- 150 grams butter
- 20 millilitres water
- 500 grams cooked spanner crab meat
- ½ small savoy cabbage finely sliced
- 2 granny smith apples julienned
- 10 large red radishes sliced on mandolin and julienned
- 1 small bunch chives
- 2 lemons juice only
- 20 millilitres olive oil
- 5 grams bonito flakes
To garnish and serve
- 16 small nasturtium leaves or lupin cress
- Melt the butter in a saucepan and cook on medium heat until the milk fats start to brown.
- Remove from the heat and allow to cool to room temperature.
- Boil a small saucepan of water, add two eggs and cook for two minutes.
- Refresh under cold running water.
- Crack the eggs and remove the partially cooked yolks.
- Blend the yolks with vinegar, mustard and water until combined.
- Slowly add the brown butter to emulsify.
- Season with salt, cover with baking paper and leave at room temperature until required.
- Strain the spanner crab meat to remove all the liquid.
- The salad will contain the following ratios. 50% crab meat, 20% cabbage, 15% apple and 15% radish.
- Combine ingredients in a bowl and dress with lemon juice, olive oil, chopped chives and a pinch of bonito flakes. Season.
- Swipe a line of emulsion onto the centre of a flat plate.
- Evenly disperse the salad and create a mound ontop of the emulsion.
- Garnish with Nasturtium leaves, lupin cress and extra bonito.