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Sea blite with crab and vanilla mayonnaise
Serves 4 Starters and mains
Ingredients
- 2tbsp extra virgin olive oil
- zest of 1 lime
- 300g crab meat (preferably a combination of claws and picked white meat)
- 100g sea blite
- 25g butter
- 100ml chicken or vegetable stock
For the mayonnaise
- 1 medium free range egg yolk
- 1 vanilla pod, seeds scraped
- 150ml vegetable oil
- 2tsp honey
- ¼tsp English mustard
- juice of ½ lime
- ½tsp table salt
Method
To make the mayonnaise, place the egg yolk and vanillla seeds in a deep bowl and whisk until pale. Drizzle the oil slowly into the yolk while whisking continuously. Once all the oil has been added, mix in the honey, mustard and lime juice and season with salt and freshly ground black pepper.
Place a blob of the mayonnaise onto each plate, then smear lightly with a palette knife. Mix the olive oil and lime juice together and dress the crab. Season well with the salt and pepper, then arrange on the mayonnaise.
For the sea blite, place the butter in a medium sized frying pan and melt. Whisk in the stock until it forms an emulsion – and it’s gently simmering. Add the sea blite and allow to cook for 30 seconds. Drain, arrange over the crab and serve immediately.
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