Johnny Cakes with Crab and Caviar Recipe - Great British Chefs

Ingredients

• 250g of plain flour, plus extra for dusting
• 50g of cornmeal
• 200ml of water
• 90g of caster sugar
• 3.5g of fast-action dried yeast
• 25g of unsalted butter, softened
• 10g of Maldon salt
• vegetable oil, for deep-frying
• 1 crab, weighing approx. 2kg
• 500g of white wine
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 3 sprigs of thyme
• 1 garlic clove, bashed
• 1 bay leaf
• 1 egg yolk
• 1 tsp white wine vinegar
• 1 tsp Dijon mustard
• 100g of rapeseed oil
• 2g of salt
• 1 dash of lemon juice
• 1 green chilli, finely chopped
• 1 red chilli, finely chopped
• 1 tbsp of dill, finely chopped
• 1 tbsp of chervil, finely chopped
• 1 tbsp of tarragon, finely chopped
• fennel flowers
• fronds of fresh dill, small
• salmon roe
• caviar