Crab and av­o­cado with rocket salad Ideal for un­ex­pected guests

The Herald Magazine - - etc BRIAN MAULE CHEF - CRAB AND AV­O­CADO, ROCKET SALAD WITH A BAL­SAMIC GLAZE

SINCE the be­gin­ning of my cater­ing ca­reer my favourite food to cook has been fish, es­pe­cially shell­fish, sim­ply be­cause there’s so much you can do with it. This crab recipe is a quick and tasty dish if you’re caught on the hop with last-minute vis­i­tors or late home from work (which I am fre­quently – just ask my wife).

Serves 4

1 packet of fresh crab meat

1 packet of rocket salad

Put the crab­meat on a flat bak­ing tray then go through it with your fin­gers, re­mov­ing any pieces of shell or car­ti­lage. Place the meat in the fridge un­til needed.

Chop the chives finely and peel and chop the shal­lots finely. Peel the spring onions, then chop them thinly at an an­gle. Chop the dill roughly.

Score and core the plum toma­toes. Put into boil­ing salted wa­ter for about 10-15

sec­onds, then put in a bowl of ice-cold wa­ter. When cold, take out the toma­toes, peel them and then cut into quar­ters. De­seed them then place on pa­per tow­els to dry. Slice evenly.

Pick, wash and dry the rocket salad. Put the crab in a bowl, then add the shal­lots, dill, chives, spring onion, a lit­tle onion and some lemon juice, and gen­tly sea­son. Peel and slice the av­o­cado thinly.

Place the crab on a plate, and the rocket salad over and around. Put some av­o­cado on top, then driz­zle bal­samic glaze around it.

Brian Maule at Chardon d’Or Res­tau­rant, 176 West Re­gent St. Glas­gow, G2 4RL Tele­phone 0141 248 3801 email: info@ bri­an­maule.com web­site: www.bri­an­maule.com

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