Ingredients
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 cabbagefinely sliced
- 2 granny smith applesjulienned
- 10 large red radishessliced on mandolin and julienned
- 1 small bunch chives
- 1 lemonsjuice only
- 20 millilitres Olive Oil
- 5 grams bonito flakes
To garnish and serve
- 16 small nasturtium leavesor lupin cress
Directions
Brown Butter Emulsion
- 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.
Salad
- 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.
To Garnish and Serve
- 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.
