Ingredients

King crab:
100g per portion
Crab oil:
king crab shells
commence oil
Lemon pickle:
1 kg water
125 gr lemon juice
125 gr pomance oil
10 gr fennel seeds
5 gr coriander seeds
peel of 5 lemon
Scallops:
16 queen scallops
Chopped mix:
Crab oil
500 gr peeled garlic (blanched 4 times)
500 gr flat leaf parsley (chopped)
250 gr chopped chervil
elderflower vinegar
30 gr sorrel
Elderflower vinegar:
100 ml homemade elderflower cordial
50 ml apple cider vinegar
Compressed cucumber:
2 large cucumber
pickle liquor
Lemon puree:
20 organic lemons
300 gr good olive oil
4 gr xanthan
100 gr sugar
Compressed apple:
Peel and slice apple. Compress with olive oil and apple juice.
Sorrel paper:
2 l water
30 gr salt
75 gr sorrel
75 gr wood sorrel
Labna:
1 yoghurt
1 preserved lemon
Horseradish snow:
1 kg water
250 gr grated pecerino
2 leafs gelatine
250 gr creamed horseradish
100 gr greek yoghurt
To serve:
Borage flowers
wood sorrel

Method

King crab:
Take out of shell and make oil out of shells. Lightly smoke with hickory chips in smoking gun. Bag with crab oil (45°C for 12 minutes), blow torch and put in oven till
cooked fully.
Crab oil:
Heat shells, place into oil and infuse for 2 hours. Pass through muslim.
Lemon pickle:
Boil and infuse for 30 minutes. Pass through muslim after.
Scallops:
Vac pack bag scallops for 8 minutes with pickle. Drain and slice to j cloth (6 halfs per portion). Chill and crate lime zest.
Compressed cucumber:
Peel the cucumbers, de seed and compress for 5 minutes.
Lemon puree:
Peel the lemons. Blanche peel 12/14 times. Blend the peel with the rest of ingredients. Pass through muslim and season
Sorrel paper:
Blanch and blitz with ice cubes.
Labna:
Hang yoghurt overnight. Dice preserved lemon, mix and season.
Horseradish snow:
Boil the water and add the other ingredients. Blitz for 5 minutes. Pass through a muslim, freeze and paco.

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