Ingredients

Ingredients For the spider crab consommé

• 100ml/3½fl oz olive oil

• 3 carrots, sliced

• 2 onions, sliced

• 1 bulb fennel, sliced

• 40g/1½oz sea salt

• 15g/¼oz black peppercorns

• 1 tsp coriander seeds

• 4 slivers orange peel

• 5 cloves garlic

• sprig thyme

• ½ bay leaf

• sprig basil

• 6 tomatoes, halved and deseeded

• 25g/1oz fresh ginger

• 1 star anise

• pinch fennel seeds

• 1.5 litres/2¾ pints fish stock

• 750ml/1¼ pints dry white wine

• 50ml/2fl oz white wine vinegar

• 2 large or 3 small live spider crabs, 2kg/4lb 8oz total weight, scrubbed clean

For the clarification mixture

• 50g/2oz celery, finely chopped

• 50g/2oz onions, finely chopped

• 50g/2oz leeks, finely chopped

• 25g/1oz carrots, finely chopped

• 225g/8oz white fish trimmings (ask your fishmonger for trimmings)

• 50g/2oz tomato purée

• 5 free-range egg whites

For the potted brown crab

• 1 live brown crab, about 1kg/2¼lb

• court bouillon (or fish stock or very salty water)

• 1 tbsp ready-made mayonnaise

• 1 lemon, juice only

• salt and freshly ground black pepper

• 2 tbsp chopped parsley

• 4 free-range hard-boiled eggs, yolks and whites separated

• tarragon vinaigrette

• 4 tbsp clarified butter

• freshly grated nutmeg

• cayenne pepper

• 1 tsp brandy

• 2 tomatoes, skinned, deseeded and each cut into 4

To serve

• pickled cucumber

• frissée lettuce

• wild rocket

• melba toast

Description

Recipe Uses 100ml/3½fl Oz Olive Oil, 3 Carrots, Sliced, 2 Onions, Sliced, 1 Bulb Fennel, Sliced, 40g/1½oz Sea Salt, 15g/¼oz Black Peppercorns, 1...

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