Ep 37 - Crab and fennel salad with roast garlic crème fraiche
Crab and fennel salad with roast garlic crème
by Neil Perry
Serves 4 as an entree or 8 as part of a tasting menu
2 live spanner crabs
Roasted garlic crème fraiche
2 whole garlic cloves with skin on
2 tablespoons crème fraiche
Squeeze fresh lemon
1g sea salt
Red wine vinaigrette:
4 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon sea salt
White pepper, to taste
Fennel and cabbage salad
1 (about 230g) trimmed small fennel, finely sliced and tossed in lemon juice
2 1/2 cups (about 230g) Savoy cabbage leaves, finely shredded
1/2 cup loosely packed fresh flat leaf parsley leaves, roughly chopped
1/2 cup red wine vinaigrette (see recipe above)
� cup blanched almonds, toasted and roughly chopped
Baby fennel fronds, to garnish
Micro parsley leaves, to garnish
1. Cook crabs in salted boiling water for 10 minutes. Drain and refresh in iced water. Break shells and remove crab meat, ensuring all shell is removed.
2 For garlic crème fraiche, wrap garlic in foil and place in hot oven and roast until soft. Remove from oven and squeeze out roast garlic pulp. Allow to cool then place in a bowl with remaining ingredients and mix to combine. Add crab meat and mix to combine. Check seasoning.
3 For red wine vinaigrette, whisk ingredients together and taste to check seasoning.
Gently combine fennel, cabbage and parsley leaves with vinaigrette and divide among four serving plates. Top with a spoonful of crème fraiche crab meat mixture and garnish with blanched almonds, and baby herbs.