This recipe for king crab was devised by Jérôme Tauvron at L'Etranger, London.
INGREDIENTS
(Serves four)
- 680g king crab meat or freshly picked crab meat
For the yuzu kosho butter
- 12gm yuzu zest
- 40ml clarified butter
- 50ml ponzu
- 15g caster sugar
For the risotto
- 40g risotto rice
- 10g butter
- 15ml olive oil
- 30g shallots, chopped
- 2g thyme
- 200-300ml fish stock
- 20ml cream
- 15g Parmesan, grated
- 5ml fish sauce
- 30g crab meat
- 15g chives, chopped
To serve
- 4 bamboo leaves
- 4 pieces hajikami
- 10g yuzu tobiko
- 20g wakame salad
METHOD
Roast the king crabs in an oven for 10 minutes at 170°C. Cool down and split the bodies carefully to extract the meat. Keep in refrigerator before serving.
For the yuzu kosho butter, heat the butter at 60°C till clarified, pour in the ponzu and sugar and whisk to an emulsion. Add the yuzu skin. Let it cool before serving.
For the risotto, heat the butter and olive oil together. Fry the shallots till translucent, add the rice and fry again for two minutes. Add the thyme and a quarter of the fish stock. Bring to the boil till absorbed, then add a second quarter until absorbed. Repeat with the third quarter. Keep the remainder to add if evaporation is too rapid. This takes about 18 minutes. Finish with all the other ingredients.
To serve, place the clean bamboo leaf on the plate, reheat the crab meat by putting it into a steamer for two minutes and place in the centre of the leaf. Make a nice quenelle of the hot risotto using two tablespoons and place next to the crab meat.
Take a small ramekin and add 2tbs of sauce. Finally, drizzle the crab meat with some warm emulsion sauce. Put the yuzu tobiko on top and the wakame salad in front of the meat. Place the hajikami standing against the crab meat.