Chef patron Josh Overington from Le Cochon Aveugle creates a recipe using Royal Greenland snow crab, heirloom tomatoes, sea herbs and 'sea water'. Josh explains how easy it is to prep snow crab and how receiving it frozen from Royal Greenland makes it ideal to get the meat out in one piece. Watch as Josh takes us through each step of this recipe, and see the stunning finished dish.
For more information on Royal Greenland click here: https://www.thestaffcanteen.com/users/wall/70821/Royal-Greenland
See the full recipe below:
1kg san manzano tomatoes
1 bunch basil
100g mara sea weed
1kg Snow Crab (cooked)
3 tsp Elderflower vinegar
Sea herbs/vegetables such as sea purslane/sea aster/samphire
Pick the white meat from the crab claws, being careful to keep the meat intact. Portion into bitesize pieces.
Blend the tomatoes and basil together. Hang the pulp in a jam muslin for 12 hours/overnight to
strain through the clear tomato water. Bring the tomato water up to 65 degrees. Add the three seaweeds and the zest of one lemon. Leave to infuse for 2 hours. Strain the sea weeds and set aside at room temperature.
Blow torch the tomatoes to blacken and then peel the skins. Portion the tomatoes in to a variety of shapes and bitesize pieces. Season with sea salt and elderflower vinegar and leave the tomatoes to marinade at room temperature.
Blanch the sea herbs in boiling water and then immediately cool in iced water. Set aside for garnish.
Place the tomatoes and crab delicately in a wide, shallow bowl. Gently pour sea water over the
tomatoes, just enough to half cover them. Finish by placing the sea herbs around the dish and serve.
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