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Crab, peanut, turnip, beach herbs, by Sat Bains

12 January 2010
Crab, peanut, turnip, beach herbs, by Sat Bains

Sat Bains is the chef-patron of the Michelin-starred Restaurant Sat Bains with Rooms in Nottingham. See also Sat Bain's recipe for pork, pumpkin, chorizo.

Watch our video interview with Sat Bains and view his masterclass to make a dish of pork, pumpkin and chorizo >>

INGREDIENTS
(serves four)

For the crab

  • 200g white crab meat, cooked
  • 1 duck egg yolk
  • Chopped chives, to taste
  • Salt

For the avocado emulsion

  • 2 egg yolks
  • 1 ripe avocado, peeled
  • Lemon juice, to taste
  • 300ml vegetable oil
  • Salt

For the pickled turnip

  • 1 turnip
  • White wine vinegar
  • Sugar, to taste

For the butter and ponzu dressing

  • 10g dark soya
  • 1tsp yuzu juice
  • 1tsp lemon juice
  • 1tsp lime juice
  • 1tsp mirin
  • 100g butter

For the peanut brittle

  • 200g sugar
  • Splash of water
  • 10g glucose
  • 200g peanuts

For garnish

  • 4 slices granary bread, frozen
  • Foraged beach herbs, blanched and refreshed (eg sea beet, purslane, samphires if in season)

METHOD

For the crab: pick through the crab, ensuring that there is no shell, bind the crab meat with duck egg yolk, add a pinch of chives and season to taste. Chill and reserve.

For the avocado emulsion: place the egg yolk, peeled avocado and lemon juice in a blender and blend on its lowest speed. Once emulsified, slowly add the oil until it forms a mayonnaise-like consistency. Pass the emulsion through a sieve, check the seasoning and the acidity and adjust if necessary. Reserve.

For the pickled turnip: slice the peeled turnip on a meat slicer or mandolin in to wafer thin slices. Place in a small sous-vide bag together with a dash of vinegar and a sprinkle of sugar, compress on full compression.

For the butter dressing: mix all the ingredients together, except the butter, to make a sauce. Heat the butter to beurre noisette stage, leave to cool slightly, then add and mix with the ponzu sauce.

For the peanut brittle: combine the sugar water and glucose in a pan and boil to 160°C or a light caramel. Add the peanuts, remove from the heat and turn out on to an oiled surface or silicone mat or paper. When set, blitz to a fine powder.

For the bread: On the meat slicer, thinly slice some granary bread from frozen, brush with melted butter and bake in the oven at 160°C for six minutes until crisp and golden.

For serving: assemble everything on a plate as per photo.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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