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The Caterer

Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigrette by Heston Blumenthal

11 September 2006
Crab feuillantine with roast foie gras, marinated salmon, crystallised seaweed and oyster vinaigrette by Heston Blumenthal

INGREDIENTS

(serves four)

For the crab tuiles (makes about 20)
Olive oil
1kg live green crabs
20g beurre noisette
20g egg white
20g plain flour
1tsp sesame seeds

For the crystallised seaweed 50g laitue de mer (seaweed)
20g icing sugar
1 egg white

For the oyster vinaigrette
2 oysters
1dsp olive oil
Lemon juice

For the marinated salmon 100g salmon fillet, finely sliced
1tsp olive oil
Chopped fresh coriander
5 or 6 crushed coriander seeds
Salt
Pepper
1tsp sugar

For the foie gras
4 slices of foie gras, 2.5cm thick
Flour for dusting
Salt
Pepper
1 bunch chives finely chopped
2tsp good-quality balsamic vinegar

METHOD

In a solid-bottomed casserole, heat some olive oil until smoking and add the crabs. Roast off until nicely coloured and nutty in aroma. Add water to cover and cook on a low heat for two hours.

Strain off the liquid, pass through a muslin and reduce until you are left with about 2tbs of thick liquid. Leave to cool.

In a bowl, combine the beurre noisette and the egg whites. Add the crab reduction and flour. Leave to rest.

To cook, spread the tuile mix very finely on to a preheated sheet - about 1tsp per biscuit.

Sprinkle half of the biscuit with the sesame seeds. Cook at 180íC for five to seven minutes.

Wash the seaweed and pat dry. Whisk the egg white to a foam and dissolve with icing sugar. Put this mixture into a spray bottle and spray the seaweed. Spread the seaweed on a baking sheet keeping it as thin as possible. Cook at 100ºC until dry and crisp (this will take up to two hours).

Open the oysters, reserving the juice. In a bowl blitz the oysters with the olive oil and pass through a fine sieve. Add lemon juice to taste. The consistency should be thick.

Slice salmon 2mm thick and marinate in the other ingredients for one to two hours.

Dust the foie gras with flour, season and caramelise directly on the solid top for 20 seconds either side. Transfer to a dish and roast in a hot oven for five minutes or until cooked. Cover it with the chopped chives, balsamic vinegar and seasoning.

To assemble, put some marinated salmon on the centre of the plate. Spoon the oyster vinaigrette over the salmon and around it. Put some crispy seaweed on top of the salmon. Top with crab tuile, the roast foie gras, and finally sesame-covered tuile.

Heston Blumenthal

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