Crab Custard with Crab and Apple Salad Recipe - Great British Chefs

Name: Crab Custard with Crab and Apple Salad Recipe - Great British Chefs
Ingredients: 1kg crab shell, or carcasses, chopped or broken into small pieces; 50ml of olive oil; 100g of carrots, finely chopped; 100g of onion, finely chopped; 100g of fennel, finely chopped; 1/2 garlic bulb; 5g of white peppercorns; 5g of coriander seeds; 1 star anise; 5g of cumin seeds; 1 bay leaf; 3 sprigs of fresh thyme; 250g of plum tomatoes, chopped; 30g of tomato purée; 200ml of water; 50ml of cognac; 5g of salt; 500ml of fish stock, best quality (Andrew makes one from scratch using mackerel and smoked haddock); 1 1/2 gelatine leaves; 150g of whole milk; 150g of double cream; 60g of egg yolk, (from approx 3-4 eggs); 30g of brioche, very finely diced; rapeseed oil, infused with lemon, for drizzling; 5g of chives, finely chopped; 100g of white crab meat; 1 Granny Smith apple; sorrel, to garnish

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A beautiful starter that looks as good as it tastes, the secret to this dish from Andrew Sheridan is all in the crab bisque, reduced down until packed with flavour which is then used to flavour a set...

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Ingredients

1kg crab shell, or carcasses, chopped or broken into small pieces
50ml of olive oil
100g of carrots, finely chopped
100g of onion, finely chopped
100g of fennel, finely chopped
1/2 garlic bulb
5g of white peppercorns
5g of coriander seeds
1 star anise
5g of cumin seeds
1 bay leaf
3 sprigs of fresh thyme
250g of plum tomatoes, chopped
30g of tomato purée
200ml of water
50ml of cognac
5g of salt
500ml of fish stock, best quality (Andrew makes one from scratch using mackerel and smoked haddock)
1 1/2 gelatine leaves
150g of whole milk
150g of double cream
60g of egg yolk, (from approx 3-4 eggs)
30g of brioche, very finely diced
rapeseed oil, infused with lemon, for drizzling
5g of chives, finely chopped
100g of white crab meat
1 Granny Smith apple
sorrel, to garnish