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SPANNER CRAB SALAD, BROWN BUTTER EMULSION, GRANNY SMITH APPLE, RADISH, BONITO

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SPANNER CRAB SALAD, BROWN BUTTER EMULSION, GRANNY SMITH APPLE, RADISH, BONITO

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Ingredients

Adjust Servings:
Brown Butter Emulsion
3 Egg Yolks
30 millilitres sherry vinegar
10 grams Dijon Mustard
150 grams Butter
20 millilitres Water
Salad
500 grams cooked spanner crab meat
1/2 small savoy cabbage finely sliced
2 granny smith apples julienned
10 large red radishes sliced on mandolin and julienned
1 small bunch chives
1 lemons juice only
20 millilitres Olive Oil
5 grams bonito flakes
To garnish and serve
16 small nasturtium leaves or lupin cress
  • Serves 8
  • Medium

Ingredients

  • Brown Butter Emulsion

  • Salad

  • To garnish and serve

Directions

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Brown Butter Emulsion

  1. Melt the butter in a saucepan and cook on medium heat until the milk fats start to brown.
  2. Remove from the heat and allow to cool to room temperature.
  3. Boil a small saucepan of water, add two eggs and cook for two minutes.
  4. Refresh under cold running water.
  5. Crack the eggs and remove the partially cooked yolks.
  6. Blend the yolks with vinegar, mustard and water until combined.
  7. Slowly add the brown butter to emulsify.
  8. Season with salt, cover with baking paper and leave at room temperature until required.

Salad

  1. Strain the spanner crab meat to remove all the liquid.
  2. The salad will contain the following ratios. 50% crab meat, 20% cabbage, 15% apple and 15% radish.
  3. Combine ingredients in a bowl and dress with lemon juice, olive oil, chopped chives and a pinch of bonito flakes. Season.

To Garnish and Serve

  1. Swipe a line of emulsion onto the centre of a flat plate.
  2. Evenly disperse the salad and create a mound ontop of the emulsion.
  3. Garnish with Nasturtium leaves, lupin cress and extra bonito.

Ollie Gould

Head Chef of the Stokehouse City Restaurant, Ollie Gould, has been part of the Stokehouse ‘family’ for ten years. He was appointed to the helm of the kitchen at the Stokehouse in St Kilda in 2009, at just 26 years of age and continues to seamlessly lead his team in the city.

It was the adrenalin rush of a busy service as a teenager that got Ollie hooked on cooking while he juggled full time employment with his VCE, before finessing his culinary skills at William Angliss.

Ollie’s talent and professionalism has played an integral role in continuing the Stokehouse’s outstanding reputation and has earned him numerous awards including the coveted Young Chef of the Year in The Age Good Food Guide 2014 awards.

Clearly cementing his position as an up and coming influential Australian chef, Oliver debuted on series six of MasterChef in 2014 and has been invited to represent the Stokehouse in several internationally recognised Australian food festivals, such as Melbourne Food and Wine Festival, the Noosa International Food and Wine Festival and Margaret River Gourmet Escape.

Oliver’s signature style is centered around using the highest quality produce to create uncomplicated, seasonally-driven dishes that appeal to both the gourmet and casual diner.

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