Stokehouse Crab

Stokehouse Q’s Crab and Summer Pea Tortellini

This delicious recipe is brought to you by Stokehouse Q, combining zesty seafood flavours to seriously get your mouth watering…

INGREDIENTS

PEA AND CRAB FILLING
350g Diced Shallot
50g Grated Garlic
100ml Garlic Oil
700g Frozen Peas
1kg Cooked Spanner Crab
700g White Fish
135g Egg Whites
2x Lemons (Zest and Juice)
15g Salt

TARRAGON AND ZUCCHINI SAUCE
1x Large Onion
2x Cloves of Garlic
4x Zucchini
1.5ltr Vegetable Stock
1x Bunch Tarragon
1x Bunch Chives
3x Avocado
100g Watercress
Salt
Apple Cider Vinegar

METHOD

PEA AND CRAB FILLING
1. In a cold thermo add the white fish and blitz until broken down and paste like.
2. Slowly add in the egg whites to form a mousse. Don’t blitz any longer than 3-4 minutes or you’ll start to cook the fish.
3. Transfer to a bowl. There shouldn’t be any need to pass this mix unless the fish has large sinue.
4. Sweat off the shallots and garlic in a pot with the garlic oil until sweet and translucent with no colour. Then chill.
5. Blanche the peas for 30 seconds then chill. Pat dry and blitz to a course rough chop stage.
6. Ensure you drain all moisture from the crab and then mix all together.
7. Add salt and adjust seasoning where necessary.

TARRAGON AND ZUCCHINI SAUCE
1. Sweat off the onion and garlic until sweet and translucent, then add in the grated zucchini for a quick cook.
2. Once soft, pour in the vegetable stock and bring to a rapid boil.
3. Once boiling add in the herbs and watercress and mix.
4. Take straight off the heat and blitz adding in the avocado cold like you would butter.
5. Pass through a fine sieve into a bowl set over ice for rapid cool down.
6. Adjust the seasoning.

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