AT A GLANCE
|01||Preheat oven to 200C. Spread hazelnuts on an oven tray, roast until golden (4-5 minutes), rub with a tea towel to remove skins, halve nuts and set aside.|
|02||Mix egg and dashi in a bowl. Divide crab meat equally among six 125ml ovenproof cups. Divide half the hazelnuts among cups, pour over egg mixture, then cover each tightly with plastic wrap. Steam in a large steamer over a saucepan of simmering water on medium heat until just set (10-15 minutes).|
|03||Top custards with remaining hazelnuts, trout roe and lemon balm leaves, serve warm.|
Note Instant dashi is available from Japanese grocers; follow packet directions to make the stock. Lemon balm is available from select greengrocers.
BLANC DE BLANCS CHAMPAGNE. , suggested by MAX ALLEN