Royale mix
- 150g Milk
- 150g Double cream
- 70g Reduced crab bisque by half
- 90g Egg yolks
- 25g Whites
- 4g Maldon salt
- Pinch of Cayenne
Other ingredients
- 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
