QLD spanner crab, green Gazpacho, verjuice jelly, lime crème fraiche, ocean trout roe

Richard Ousby, head chef from Brisbane’s Stokehouse Q and Electrolux Australian Young Chef 2011, shares with us one of the recipes he created.

Preparation time: 35 minutes plus setting time
Skills needed: easy skills
Serves: 4

ingredients: crab salad
200g picked and cooked spanner crab meat
1 handful of chopped herbs such as chives, tarragon, chervil, parsley
1 golden or French eshallot finely chopped
3 red radishes, finely sliced

ingredients: verjuice jelly
200mls verjuice
20g sugar
3.5g gelatine sheets

method: verjuice jelly

  • Place the sugar and verjuice in a small pot and warm over low heat
  • Soak the gelatine in cold water to soften
  • Once softened add to warm verjuice
  • Stir in the gelatine until it is completely dissolved
  • Pour into a small container to set in the fridge overnight or until required

ingredients: lime crème fraiche
300g crème fraiche
1 lime zested and juiced

method: lime crème fraiche

  • Zest the lime on the fine part of the grater or use zester
  • In a medium bowl, mix together the crème fraiche and lime zest with a touch of salt, cover then place in fridge until required

ingredients: green gazpacho
600g ripe Tomato
2 green chillies seeds removed
2 kiwi fruit
25g celery heart
20g coriander
20g mint
450g cucumber
50ml EVOO (Extra virgin olive oil)
4 shallots
3 cloves garlic
Sherry vinegar to taste
White pepper to taste
Salt to taste
2 cubes of Ice

method: green gazpacho

  • In a blender, pulse the tomatoes to a pulp
  • Place the pulp into a fine sieve lined with a coffee filter of piece or muslin to ‘hang’ for about 2-3 hours until all the juice has dripped through
  • Gently squeeze any remaining juice out – but not too hard
  • Combine the juice with the remaining ingredients in a blender and puree until nice and smooth but make sure it doesn’t get to warm
  • Push through a fine sieve with a plastic spatula, this will create a very smooth consistency
  • Chill until cold or ready to use

method: to assemble

  • In a bowl mix together the crab, herbs, EVOO and chopped shallots
  • Place ¼ of the mixture in small mound into a shallow bowl
  • Place a small scoop of the lime crème fraiche beside the crab
  • Remove you verjuice jelly from the fridge and cut into small squares and place a small pile onto of the crab
  • Top with trout roe
  • Then pour in your green gazpacho and garnish with some young herbs
  • Repeat with the other four dishes

chefs tips:
1. The jelly can be made either the night before or 4 hours before required
2. The tomato juice can be made the night before and left to ‘hang’ overnight
3. To make a light main course, use the same amount of ingredients but divide into two portions

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