Butter-Poached Norwegian King Crab...Butter-Poached Norwegian King Crab with Uni Sabayon and Yuzu Gel

A transcendent seafood masterclass featuring sweet, succulent King Crab gently poached in cultured butter, paired with a rich, velvety sea urchin sabayon, bright yuzu gel, and crispy sunchoke accents.

Ingredients

Cooking Instructions

1. 01

   To prepare the Yuzu Gel, bring yuzu juice, 25ml water, and agar agar to a boil in a small saucepan while whisking continuously for 1 minute. Pour into a shallow dish and chill in the refrigerator for 20 minutes until set firm. Blend the gel in a high-speed blender until completely smooth, transfer to a squeeze bottle, and hold cold.

2. 02

   For the Sunchokes, slice 50g paper-thin using a mandoline and fry in 160°C (320°F) oil until golden; drain on paper towels and season with salt. Chop remaining sunchokes, simmer with heavy cream and a pinch of salt until tender (approx. 15 mins), then blend until silky smooth.

3. 03

   In a heatproof bowl over a simmering water bath (double boiler), whisk together egg yolks, Champagne vinegar, and 2 tablespoons of warm water until thick, pale, and voluminous. Puree fresh uni in a mini processor until smooth, then gently fold into the warm sabayon off the heat. Season with a pinch of sea salt.

4. 04

   Melt the cultured butter in a shallow heavy-bottomed pan, maintaining a steady temperature of 65°C (149°F). Submerge the shelled King Crab meat entirely and poach gently for 6 to 8 minutes until opaque and warm throughout.

5. 05

   To assemble, swipe a spoonful of warm sunchoke puree across four pre-warmed plates. Rest a segment of warm butter-poached King Crab atop the puree. Artfully pipe dots of yuzu gel and spoon warm uni sabayon alongside. Garnish with crispy sunchoke chips, micro chervil, and crushed Maldon sea salt.