Tian of crab with cured salmon and lemon grass jelly – by Jonathan Wright

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	Tian of crab with cured salmon and lemon grass jelly

INGREDIENTS (serves four) For the cured salmon 250g Glenarm salmon 10g salt 10g sugar 2g ground white pepper 5g lemon zest 2g coriander For the crab filling 200g white crab meat 50g brown crab meat diced 30g Granny Smith apple, diced 5g ginger, blanched three times in lemon juice, water and sugar 3g sliced coriander leaves 25g mayonnaise 2g salt 5g lime juice 25g crab velouté For the lemon grass jelly (enough for 12 portions) Salmon trimmings (from one fish) 1 onion 50g leek 1 garlic clove 500g tomatoes 200g fennel trimmings 20g parsley stalks 200ml Noilly Prat 300ml white wine 30g celery 1 litre water 20g salt 40g lemon grass, blended 5g ginger 300g raw salmon, minced 3 egg whites 5g lemon grass sticks, finely chopped 250g asparagus tips 40g tomato concassé (seasoned with basil, coriander, olive oil, salt and pepper) 60g mâche salad leaves 50g avocado pear 30g diced apple 20g crème fraîche Cucumber, chopped (to taste) 50g tomato coulis 30g crab oil Balsamic sauce 20g oscietra caviar ### METHOD Remove bones from salmon fillet. Combine dry marinade ingredients, rub on both sides of the fish and leave to cure for five hours. Mix crab meat and other crab filling ingredients together. Place the ingredients for the lemon grass jelly (except minced salmon, egg whites and 5g of finely chopped lemon grass) in a pan and bring to the boil. Simmer for 25 minutes. Drain and cool. Beat in minced salmon, egg whites and chopped lemon grass. Simmer for 20 minutes. Strain. Line tian rings with asparagus tips. Place crab mixture halfway up then add a layer of tomato concassé in centre, before filling to the top with the remaining crab meat. Arrange mâche in centre of plate with tian on top. Arrange three quenelles made with avocado and apple, and three pieces of marinated salmon around the tian - alternating the two garnishes. But first sit the salmon on crème fraîche mixed with diced cucumber. Garnish with tomato coulis and balsamic sauce. Spoon lemon grass jelly on tian at last minute and top with caviar. by Jonathan Wright, The Lark Creek Inn, California, USA.[About Jonathan Wright>> Photo © Nick Smith