Gurnard nettles artichokes toasted cream and crab head sauce
Gurnard nettles artichokes toasted cream and crab head sauce
Keywords
- Gurnard nettles artichokes toasted cream and crab head sauce recipe aaron ward
Ingredients
- 2 Gurnard fillets 400g each
- 400g picked stinging nettles
- 500ml pouring cream
- 400g Jerusalem artichokes
- 250g unsalted butter
- 2 live blue swimmer crabs
- 3 eggs
- 2 lemons
- 1 clove garlic
- 2 sprigs thyme
- 100g macadamia nuts roughly chopped
- 2tbs virgin olive oil
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