Yellow Spider Crab Recipe - Great British Chefs

Ingredients

• 1 scorpionfish, about 600g
• 3l water
• 2 spider crabs
• 45g of grapeseed oil
• 7g of sherry vinegar
• 12.5g of truffle juice
• salt
• freshly ground black pepper
• oil
• 2 onions, peeled and minced
• 1 ripe tomato, peeled, seeded and diced
• 120ml of brandy
• yellow edible paint
• 1 cauliflower, cut into pieces, tough stems removed
• 1 pinch of star anise
• 15g of double cream
• 20g of butter
• 1 pinch of fresh chives, finely sliced
• 1 pinch of micro cress