1kg liver, cleaned
80ml mac vin
7g pink rock salt
300ml almond oil
50g egg white
1 lime, juiced
500ml almond oil
5 red peppers
1l grapeseed oil
1 large red cabbage
3 celery roots
3kg black olives,pitted
Black natural foodcolouring
North Sea Crab
5 large crab claws
Red pepper oil
Marinate the liver in the mac vin, cognac and salt for 24 hours thenvacuum pac and cook in a water bath heated to 52C for 15 minutes.Once cooked, remove the excess fat from the liver before blending into asmooth paste. Allow the paste to cool then place in a curl-shaped mouldand place in the fridge to set.
Mix the egg white, yogurt and lime juice together in a bowl and slowlyadd the oil as you stir. Mix together with a hand blender until soft peaksbegin to form. Add the salt to taste.
Add the almond oil to the milk and mix together using a hand blender.Add salt to taste.
Remove the skin from the almonds and discard. Chop the skinnedalmonds into small pieces and toast lightly in a pan over a low heat.Marinate them with the olive oil, salt and lemon zest.
Blend the peppers with the oil and allow to steep for approx. 2 hours.
Ferment the cabbage with the xantana and salt. Extract the juice and setaside until required.
Clean the celeriac and pass it through a juicer to extract the juice. Bringthe celeriac juice to the boil and scoop up the foam as it rises to thesurface. Season with lemon juice, white vinegar and salt and mix in thexantana.
Juice the olives with a slow juicer. Place the juice in a pan and cook for3 minutes over a low heat. Pour the juice into a tray and place in therefrigerator to cool. Once cooled, mix again with a hand blender untilsmooth. Add the lemon juice, cayenne pepper and salt.
North Sea Crab
Steam the crab at 100C for eight minutes. Allow it to cool, then clean thecrab claws and remove the crab meat. Season the crab meat with salt,lime zest, lime juice, pepper oil and olive oil.
Place the curl-shaped liver onto a plate. Arrange the rest of thecomponents around the fliver according to the image and garnish withpurslane and sorrel herbs.