Michael Nizzero’s Cornish Crab with Celery, Lovage and Citrus
Renowned for his classic yet modern French cooking, this crab dish by Executive Chef of The Bath Priory offers a delicate touch paired with clean flavours. It is both as beautiful as it is tasty.
Keywords
- hotels & travel
Ingredients
- 450g white crab meat
- 7g chopped chives
- zest of 1 whole
- 110g mayonnaise
- 8g lemon juice
- salt
- pepper
- 4 heads celery stick
- 1 bunch lovage
- 10g Agar
- 3 limes
- 70g ginger
- 6 nb French radish
- 12 small celery stick batons
- mixed garden flowers
- 30 chives tips
- 30 celery leaves
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