Chef diaries: Manu Feildel
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Ingredients

  • 250 g flathead fillets
  • 90 g egg whites
  • 3 egg whites
  • 55 g eggs
  • 250 g cleaned
  • 2 tablespoons finely chopped chives
  • 300 ml pouring cream
  • 500 g baby spinach
  • 50 g cold unsalted butter
  • 100 g of the scallop mixture in a line along the centre of the plastic film over the top and shape the mixture into a sausage about
  • 10 cm long
  • 3. Heat a side
  • 5. Just before serving, heat the crab bisque sauce until hot. Whisk the butter and adjust the seasoning.
  • 1 kg raw blue swimmer crabs (about 4)
  • 50 ml olive oil
  • 1 small onion
  • 1 bulb baby fennel
  • 2 stalks celery
  • 4 eschalots
  • 8 cloves garlic
  • 5 cm knob ginger
  • 5 roma (plum) tomatoes, chopped
  • 50 ml brandy
  • 250 ml dry white wine
  • 1 tablespoon tomato paste
  • 2 star anise
  • 5 black peppercorns
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon fennel seeds
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 litres cold water
  • 250 ml pouring cream
  • 50 g cold unsalted butter

Instructions

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