Top 50 Gastropubs

Crab Royale

  • 150g Milk
  • 150g Double cream
  • 70g Reduced crab bisque by half
  • 90g Egg yolks
  • 25g Whites
  • 4g Maldon salt
  • Pinch of Cayenne
  • 5 tbsp peas – blanched and refreshed in iced water
  • Pea cress
  • Lovage leaves
  • Picked white crab meat 20g per portion
  • Avruga caviar – 1g per portion
  • Lemon juice
  • Chopped chives

Bring milk, cream salt and cayenne to just under boiling (90°C)

Whisk egg yolks and whites together

Add the reduced bisque to the cream then add to the eggs whisking together

Pass, weigh 70g per bowl

Cook at 94°C combi 50% humidity

Fan 3 for 20 minutes then check to see if cooked

Sourdough croutons

¼ sourdough loaf, frozen

Slice thinly on the slicer and bake in the oven at 160 degrees for 8-10 minutes until crispy and leave to cool

Lovage oil

50g lovage leaves

100g grapeseed oil

Place in a blender and blend to 60 degrees, strain through muslin and chill over ice.

To plate

Warm the royales in the oven for 3 minutes

Mix the crab meat with the caviar, lemon juice and chives

Mix the peas with a little lovage oil and some salt

Dress the royale with the crab, the peas, croutons and garnish with the loavage leaves and pea shoots