Spanner crab with verjuice and kohlrabi rémoulade

AT A GLANCE

  • Serves 4 people

  • 200 gm picked spanner crab meat
  • 1 avocado, thinly sliced
  • ½ cup (loosely packed) baby sorrel leaves
  •  
  • Verjuice jelly
  • 375 ml (1½ cups) verjuice
  • 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  •  
  • Roast tomato dressing
  • 4 vine-ripened tomatoes, halved
  • 140 ml extra-virgin olive oil
  • 4 thyme sprigs
  • 2 tsp Sherry vinegar
  •  
  • Kohlrabi rémoulade
  • 100 ml verjuice
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 125 ml (½ cup) olive oil
  • 1 kohlrabi, cut into julienne, rinsed under cold running water
01   For verjuice jelly, warm verjuice in a saucepan over low heat until just hot (do not boil). Squeeze excess water from gelatine, add to verjuice, stir to combine, strain through a fine sieve into a small non-reactive container and refrigerate until set (4-5 hours).
02   Meanwhile, for roast tomato dressing, preheat oven to 180C. Place tomatoes cut-side up on a roasting tray, drizzle with 20ml oil, scatter with thyme, season to taste. Roast until tender (45-50 minutes), cool to room temperature, pass through a coarse sieve (discard skin and seeds). Whisk in remaining oil and vinegar, season to taste, set aside.
03   For kohlrabi rémoulade, reduce verjuice in a saucepan over medium heat to 50ml (8-10 minutes) and set aside to cool. Process yolk, lemon juice and verjuice reduction in a small food processor to combine. With motor running, add oil in a thin steady stream until incorporated, then refrigerate until required. Just before serving, toss kohlrabi in rémoulade and season to taste.
04   Dollop roast tomato dressing on serving plates, arrange kohlrabi rémoulade and crab on top. Top with an avocado slice and a small quenelle of verjuice jelly, scatter with sorrel, drizzle with olive oil and serve.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.

Recipe:

THE BRIDGE ROOM, NSW

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

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