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WEEK 47

Grilled king crab met shoots, cucumber, fresh peas and Ruby champagne butter

for 4 servings

Preparation: 45 minutes - Cooking time: 20 minutes 

Ingredients

Additional kitchen equipment

Ingredients

480g king crab without shell 
olive oil 
salt & pepper 

1 cucumber 
400g peas in their pods 
1 tray Affilla Cress 
4 beetroots 

For the Ruby champagne butter 

2 shallots 
2dl champagne brut 
125g butter 
75g Ruby chocolate 
dash of lemon juice 

Additional kitchen equipment

colander 
vegetable peeler 
whisk 
grater 
griddle pan 

STEP ONE

Shell the peas and bring some salted water to the boil on a high heat. Cook the shelled peas briefly in the boiling water. Pour the cooked peas in a colander and rinse under cold running water. Peel off the green skin of every single pea and put the peas to the side until just before serving. You can throw away the green skins. 

STEP TWO

Peel the cucumber and cut into long thin strips using a vegetable peeler. Cut the strips into noodles (or spaghetti if you prefer) and keep those in the fridge until just before serving. Finely slice the 4 radishes. 

STEP THREE

Now for the Ruby champagne butter. Peel the shallots and finely chop them. Put the chopped shallots in a saucepan and add the champagne. Leave to gently reduce. When the champagne has reduced by half, add the butter and 2/3 of the Ruby chocolate and leave to melt on a low heat. When everything has melted nicely, place the pan on ice and whisk the reduction until you get a spread-able consistency. Season the butter with salt and pepper and add some grated Ruby chocolate. As a final ingredient add a dash of lemon juice to the butter. 

STEP FOUR

Put the griddle pan on a high heat. Rub the pieces of king crab with olive oil, grill on both sides and season with salt and pepper. 

STEP FIVE

Combine the double shelled peas and the cucumber noodles and season with salt and pepper, a drizzle of olive oil and a dash of lemon juice. 

STEP SIX

Divide the grilled crab between the plates and put a spoonful of the pea-cucumber combination into every plate. Place a quenelle of butter on the lukewarm grilled king crab. Garnish with some sliced radish and Affilla Cress.