A lovely light starter that wows your guests but actually is quite simple to make and present
Ingredients
- 1x pack smoked sea trout
- 1x pack of white and brown crab meat
- 1 butternut squash
- 100ml double cream
- 100ml olive oil
- Maltrodextrin powder
- Hand full of peashoots
- 2 Radish
- 1 cucumber
- Handful of dill
- Salt and pepper to season
Method
- Start by making the squash puree. Skin, deseed and cut the squash into chunks, season with salt and pepper. Boil in a pan with the double cream until soft and cooked all the way through. Transfer into a blender and puree until silky smooth, check seasoning again, transfer into a chefs bottle and leave to one side.
- Meanwhile make the olive oil powder. Pour the olive oil into a large bowl. Season with salt and pepper then with a table spoon add the maltrodextrin powder a spoon at a time stirring all the time. This will take a while and eventually form a paste, keep going and it will eventually turn into a powder (snow) Leave to one side for plating.
- Ask your fishmonger for some fresh smoked sea trout. Put onto a plate and season again.
- Meanwhile mix the dark and white crab meat together.
- With a potato peeler peel long strips of the cucumber and roll. Finely slice the radish on a mandolin.
- To assemble. Do 2-3 lines of the squash puree. In a metal ring press the crab meat down firmly and gently lift off ring to leave a nice shape for the crab.
- Gently drape the sea trout off the crab meat.
- Place the rolled cucumber strips next to the sea trout and put the dill sprigs inside the rolled cucumber.
- Place the sliced radish and peashoots on top of the crab mixture.
- Spoon on the olive oil snow to the side of the plate.
- Serve immediately.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793