Ingredients
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Brown Butter Emulsion
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3 Egg Yolks
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30 millilitres sherry vinegar
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10 grams Dijon Mustard
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150 grams Butter
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20 millilitres Water
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Salad
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500 grams cooked spanner crab meat
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1/2 small savoy cabbagefinely sliced
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2 granny smith applesjulienned
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10 large red radishessliced on mandolin and julienned
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1 small bunch chives
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1 lemonsjuice only
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20 millilitres Olive Oil
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5 grams bonito flakes
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To garnish and serve
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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.