King crab, leeks, red pepper and cardamom dressing and sea vegetable salad
by Dave Watts
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Ingredients
Fish & Shellfish
1.7kg king crab, 500g in meat
Dairy
150g of natural yoghurt
Salad & Fresh Herbs
6g of coriander, julienned or chiffonade
1 sprig of thyme
8g of samphire
red vein sorrel leaves
Fruit & Vegetables
12g of lime juice
3g of lime zest
6 red peppers, stalks and seeds removed
1g of garlic, sliced
4g of sea aster
4g of sea buckthorn, leaves only
4g of sea purslane
4 baby leeks
1/4 lemon, juiced
3 leeks
Store Cupboard
31g of salt
10g of honey
1 pinch of black pepper
0.2g of xantana
Spices & Dried Herbs
1 pinch of cayenne pepper
1 green cardamom pod, roasted for 2 minutes at 180°C
Oils & Vinegars
76ml of rapeseed oil
Speciality Ingredients
10ml of Mizkan Honteri
4g of wakame seaweed