Chilled Savoury Crepe with Kilkeel Crab
Recipe by Romain Leonard, Castle Leslie Estate.
Ingredients
| 6 | oranges (Citrus Dressing) | |
| 3 | grapefruits | |
| 2 | lemons | |
| 1 | lime | |
| 1 tsp | 5 ml | Dijon mustard |
| 200 ml | sunflower oil | |
| 70 ml | olive oil | |
| 1 tsp | 5 ml | walnut oil |
| 100 g | brown sugar (Lemon Glaze) | |
| 100 g | champagne vinegar | |
| 3 | lemons | |
| 2 | limes | |
| 1 | vanilla pod | |
| 200 g | t55 flour (Pancake Mix) | |
| 500 ml | milk | |
| 2 | eggs | |
| 5 g | salt | |
| 2 | oranges (Orange Foam) | |
| a little | lecithin powder | |
| — | sakura mix (for green leaves) | |
| 250 g | Kilkeel crab (Crab Filling) | |
| 100 g | mayonnaise |
Instructions
Citrus Dressing
- Boil the juice until it reaches syrup consistency.
- Then pass through a fine sieve, cool down and blend with a hand blender.
- Add oils and Dijon mustard.
Lemon Glaze
- Put the sugar and the vinegar into a pot and reduce until it reaches a soft caramel consistency.
- Add the lemon segment and the vanilla, reduce by half.
- Pass through a fine sieve when syrup has cooled, whip some cream and add the glaze (50gr of cream for 10 gr of glaze).
Pancake Mix
- Mix the flour with milk, add the eggs and mix well.
- Pass through a sieve.
- Cook the crepes on a low gas to keep them white.
Orange Foam
- Press two oranges and pass the liquid through a sieve.
- Add a little bit of lecithin powder to trap the air and give the orange juice a light foamy texture.
- For the green leaves, use a sakura mix.
Crab Filling
- Pick crab to remove the small pieces of the shell.
- Mix the crab meat with mayonnaise, salt, pepper and lemon juice.
- Then roll the mixture into the crepe to form your cylinder.