King crab with micro herb salad and tomato consommé granita

  • Starter
  • medium
  • 4
  • 1 hour 45 minutes, plus freezing time

PT1H45M

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Ingredients

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Imperial

King crab

Vinaigrette

Tomato consommé granita

To serve

1
Begin by preparing the tomato consommé granita. Add the tomatoes, basil, coriander, fennel, fennel seeds, shallot and tomato purée to a blender and blitz until smooth
2
Scrape into a bowl and add the cold water, white wine vinegar, lemon zest, lemon juice and white wine. Mix well, then leave to stand for 1 hour at room temperature
  • 750ml of water, cold
  • 50g of white wine
  • 1/4 lemon, juiced and zested
  • 18g of white wine vinegar
3
Add the mixture to a muslin bag suspended over a jug and leave to hang overnight - in the morning all of the liquid should have dripped through. Taste for seasoning and place in a container in the freezer
4
Scrape the mixture with a fork every hour until you are left with granita-style ice crystals. Keep in the freezer until ready to serve
5
For the vinaigrette, add the white wine vinegar and Dijon mustard to a mixing bowl. Pour in the olive oil in a thin, steady stream, mixing with a whisk as you go. Once all of the olive oil is incorporated, season with salt and set aside
6
Dress the micro herbs, samphire and king crab with the dressing and divide into serving bowls. Add a scoop of the granita and some pea shoots before serving
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