The Corn Stores' crab and Jersey Royal salad – Luxury London
Nail your pickling technique with this brilliant early autumn dish from The Corn Stores
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at luxurylondon.co.uk.
Ingredients
- 1 Fresh crab (at least 2kg)
- 500g Jersey royal potatoes
- 20g Sea aster
- 20g Sea purslane
- 20g Samphire
- 10g Sea lettuce
- 20g Salted butter
- 12 large eggs
- 50g Dulse seaweed
- 30g Rice wine vinegar
- 10g Water
- 20g Sugar
- Smashed crab bones
- 1 Fennel
- 1 Onion
- 1 Sheet kombu
- ½ Bunch of tarragon
- ½ Bunch thyme
- ¼ Bunch coriander
- 2L Water
- 200ml White wine (Chablis)
- 4g Coriander seeds
- 4g Fennel seeds
- 2 Bay leaves
- 1L Soy sauce
- 4 Egg yolks, carefully separated
- 1kg Leeks
- 100g Elderflowers
- 250g Pickling liquor (3 parts white wine vinegar, 2 parts water, 1 part sugar)
- 4g Agar agar
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