Modern twists on time-honoured favourites.
BLUE SEA CRAB & PEA RISOTTO
What do you need
For the risotto
- [ ] Riso Gallo Carnaroli rice 150g
- [ ] Unsalted Butter 40g
- [ ] Fresh peas 80g
- [ ] 1 Banana shallot chopped
- [ ] 1 Garlic clove
- [ ] Shellfish stock (preferably crab but lobster or langoustine is good also)
- [ ] Mascarpone 25g
- [ ] White wine 70ml
- [ ] 25g grated good parmesan
- [ ] Pea puree 1 spoon (200g frozen peas)
- [ ] White crab meat as needed
For the pea oil
- [ ] Fresh peas in pod 120g
- [ ] Olive oil 120g
- [ ] British asparagus 6 pieces (prepped and blanched)
- [ ] Sea fennel
- [ ] oyster leaves
- [ ] shiso
- [ ] salty fingers from koppertcress
- [ ] Moai caviar
- [ ] White crab meat
- [ ] Shellfish stock 125ml
- [ ] Double cream 100ml
Proposed by: Olivier Certain
How to prepare:
Method: reference Mark Dodson great British chefs
Place the pea pods on a metal tray and use a blowtorch to char and scorch them. Transfer the pods into a saucepan, cover with olive oil and bring to 37 degrees. Remove from heat, transfer to a blender and blitz until smooth. Strain the oil through a muslin cloth, set over a bowl of iced water. Let the sediment settle to the bottom, then strain off the oil on top and reserve for later use.
Bring a large pan of salted water to the boil, blanch the frozen peas for 3 minutes. Add peas to a blender with a little water, blitz adding more water if needed. Season with salt if needed and lemon juice. Pass and keep
Reduce the shellfish stock by half, add the double cream and reduce by quarter, taste and season if needed, keep aside
Add butter to a pan and place over a medium heat, add chopped shallots to the melted butter, chopped garlic, add the rice and mix in through the butter and shallot mixture, add white wine and cook gently until wine has reduce, add paddle at the time of shellfish stock until 3/4 cooked. Add mascarpone, pea puree, fresh peas to the pan and fold it all. Add fresh white crab meat, cold butter and taste, add couple pieces of cold butter and taste. Add grated parmesan off the stove.
In a bowl, spoon in the risotto, place the asparagus spears on top, a bit more crab meat, the sea herbs Moai caviar and drizzle the pea oil. Poor in the bisque sauce around the bowl.
Recipe photograph taken by John Scott Blackwell.