Cornish crab, peanut brittle, pickled kohlrabi, beach herbs

Ingredients

• 200 g white crab meat
• 1 duck egg yolk, poached
• Chopped chives
• Salt

• 2 egg yolks
• 1 ripe avocado
• Squeeze of lemon
• 300 g vegetable oil
• Salt

• 1 kohlrabi
• 50 g sugar
• 75 g white wine vinegar

Crab
1. Pick through the crab, ensuring that there is no shell and bind the crab meat with the duck egg yolk.
2. Season to taste with the chives and salt. Put to one side.
Avocado Emulsion
3. Place the egg yolks, peeled avocado and lemon juice in the blender and blend on its lowest speed.
4. Place the egg yolks, peeled avocado and lemon juice in the blender and blend on its lowest speed.
Pickled Kohlrabi
5. Thinly slice the peeled kohlrabi with a meat slicer. Place into a small sous-vide bag with a pickling juice made from 50 g sugar and 75 g white wine vinegar. Compress on full compression.
Brown Bread
6. On the meat slicer, thinly slice some granary bread from frozen, brush with melted butter and bake in the oven at 160°C for 6 minutes until crisp and golden.
Beach Herbs
7. Use a selection of whatever is in season. At the minute we use stonecrop, sea purslane and sea lettuce.
8. Blanch the vegetables in boiling salted water for 20 seconds then refresh in iced water.
Peanut Brittle
9. Bring the sugar and glucose to a light caramel, pour over the peanuts and leave to set. Once set, roughly chop into fine pieces.
Brown Butter Dressing
10. Brown the butter and add the soy sauce and lemon juice, emulsify and reserve.