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Pan fried Place with white and brown crab and samphire

Ingredients:

Ingredients for plaice –

4 large plaice fillets, skinned and pin boned

3 tbsp plain flour

75g/3oz butter

110g/4oz samphire

 

Ingredients for white crab –

110g/4oz white crab meat, picked

2 tbsp capers, finely chopped

2 tbsp flat leaf parsley, finely chopped

1 tbsp chives, finely chopped

1 tbsp chervil, finely chopped

2 hard boiled eggs, finely chopped

3-4 tbsp extra virgin olive oil

½ lemon, juiced, to taste

 

Ingredients for brown crab –

25g/1oz butter

1 shallot, finely diced

1 garlic clove, finely diced

75g/3oz brown crab meat, passed through a fine sieve

75ml/3floz white wine

3 tbsp mayonnaise

Pan fried Place with white and brown crab and samphire
Difficulty: medium
Serves: 4

Instructions:

Method for plaice –
• Season the plaice with a little salt then dust with the flour.
• Heat a frying pan until hot, add half the butter and the plaice fillets, presentation side down and cook for 1- 1 ½ minutes until just cooked then turn over and cook for another 45 seconds.
• Remove from the pan and rest for a couple of minutes.
• Heat a frying pan until medium hot, add the remaining butter and the samphire and sauté for 2-3 minutes until just tender.

Method for white crab –
• Place all the ingredients, except the olive oil, into a bowl and mix well to combine.
• Add enough oil so that the mixture just holds together if pressed lightly into a quenelle.
• Check the seasoning and add a little lemon juice if necessary.

Method for brown crab –
• Heat a sauté pan until medium hot, add the butter, shallots and garlic and sweat for 2-3 minutes until just softened.
• Add the sieved brown crab meat, whisk well to combine then add the white wine and bring to a simmer.
• Cook for 1 minute until just reduced then remove from the heat and whisk in the mayonnaise.
• Check the seasoning.

To serve –
• Pile some samphire onto the centre of the plate then top with a plaice fillet.
• Form a quenelle of the white crab meat and set on top of the plaice.
• Drizzle the sauce around the edge of the dish.

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