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Brixham Crab with Kombu Dashi Jelly and Chicken Crackling

BY SIMON HULSTONE - Crab is one of Simon Hulstone’s favourite ingredients. Sweet fleshed and meaty, served with apple and radishes to add texture and contrast. Sitting on a light seaweed-based jelly bringing the dish to a fantastic flavourful climax.

Wie vorbereiten?

SERVE COLD

STEPS

  • Gently heat the dashi jelly in a saucepan until it becomes liquid. Then, pour it into a small bowl and let it cool off in the fridge to become solid again.
  • Add lemon mayo to the container with brixham crab and mix them together. Place the mixture into the centre of the bowl, using a spoon.
  • Take the dashy jelly out of the fridge once set, and place it in the centre of the bowl, using a spoon.
  • Place the apple discs, watermelon radish discs and kohlrabi discs in alternate colours around the brixham crab in a perfect circle, ensuring that each disc overlaps.
  • Carefully scatter the chicken crackling over the top, followed by the samphire.
  • Add a dusting of seaweed powder to finish the dish and serve.
  • COMPONENTS:

    Brixham crab, discs (apple, kohlrabi and watermelon radish), dashi jelly, chicken crackling, samphire, seaweed powder, lemon mayo.

    NECESSARY EQUIPMENT:

    Scissors, small saucepan, 3 teaspoons, palette knife, kitchen tweezers.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    10 minutes.

    Allergene

    Crustaceans, egg, mustard, sulphites, milk, soya, wheat (gluten), fish, molluscs, celery. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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