Ruth Hansom’s Crab and Apple Dish

Components

• Crab mix
• Mini Crouton
• Pickled kohlrabi
• Pickled radish
• Egg yolk puree
• Avocado puree
• Apple
• Chive tips, garlic flowers

Method

For the Crab Mix (5 servings)

1. Pick 500g white crab ensuring there is no shell remaining.
2. Mix gently with: 30g crème fraiche, 30g lovage mayo, 5g chopped chives, zest of one lemon, 5g salt, pinch sugar and black pepper.
3. Store on a jay cloth until use.

For the Mini Croutons (10 servings)

1. Take 2 slices of white bread and remove crusts.
2. Roll with a rolling pin and cut into brunoise.
3. Cook in foaming butter until golden brown and then drain.

For the Pickled Kohlrabi

1. Slice whole kohlrabi on gravity slicer as thinly as possible, keeping whole perfect discs.
2. Place in vacuum pack back with salt and chardonnay vinegar and a pinch of sugar. Compress.

For the Pickled Radish

1. Clean radish and cut into 1.5cm rondels.
2. Vacuum pack with salt, sugar, and vinegar.
3. Cook in the steamer for 4 mins and then chill.
4. Leave in compression overnight.

For the Egg Yolk Purée

1. Vacuum pack 500ml pasteurised egg yolk with 10g salt.
2. Cook in the steamer at 70°C until thick. Chill.

For the Avocado Purée

1. Blend 4 ripe avocados with the juice of 1 lemon, 5g salt, touch of green colour and 100ml water.

To  plate

1. In 3 kohlrabi shavings, wrap up some crab mix and place on plate.
2. Add a few dollops of avocado and egg purée.
3. Place a few prickled radish rounds and croutons around the crab.
4. Garnish with chives and thin apple batons.

Recipe courtesy of Ruth Hansom of The Princess of Shoreditch.