Steamed Scottish sea kale and white sprouting broccoli with crab, smoked roe and seaweed


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Set up a large steamer pan half-filled with water and bring to the boil. Trim the sea kale into 10cm lengths, ensuring the head remains intact, then trim the broccoli stalks and peel the stems lightly. Wash both of them separately in iced water until clean and crisp, then drain and sprinkle with sea salt. Leave to sit for 30 seconds
Steam both the kale and broccoli for 5-7 minutes, until just tender, then cover and leave to cool naturally. You may need to do this in batches depending on the size of your steamer, but this will be fine as you need to allow the kale and broccoli to cool anyway
While the kale and broccoli cools, prepare the sauce (this can be done in advance and reheated if desired). Place a medium-sized pan over a medium heat, then add the crab (or shellfish) stock and butter. Bring to a simmer then allow to reduce by a third
  • 300ml of shellfish stock, ideally crab stock
  • 150g of cultured butter
Once reduced and thickened, remove the sauce from the heat and finely zest the lemon into it, along with a squeeze of lemon juice, the chervil and the crab meat
To serve, ensure your 4 serving bowls are warmed until hot to the touch. Reheat the sauce if needed, then season to taste with salt and pepper. Arrange the cooled sea kale and broccoli in the bowls, then spoon the sauce over the top, ensuring they’re evenly covered. Finish with a spoonful of taramasalata and a sprinkle of nori powder
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