Crab, peanut, turnip, beach herbs, by Sat Bains

12 January 2010
Crab, peanut, turnip, beach herbs, by Sat Bains

Sat Bains is the chef-patron of the Michelin-starred Restaurant Sat Bains with Rooms in Nottingham. See also Sat Bain's recipe for pork, pumpkin, chorizo.

Watch our video interview with Sat Bains and view his masterclass to make a dish of pork, pumpkin and chorizo >>

(serves four)

For the crab

  • 200g white crab meat, cooked
  • 1 duck egg yolk
  • Chopped chives, to taste
  • Salt

For the avocado emulsion

  • 2 egg yolks
  • 1 ripe avocado, peeled
  • Lemon juice, to taste
  • 300ml vegetable oil
  • Salt

For the pickled turnip

  • 1 turnip
  • White wine vinegar
  • Sugar, to taste

For the butter and ponzu dressing

  • 10g dark soya
  • 1tsp yuzu juice
  • 1tsp lemon juice
  • 1tsp lime juice
  • 1tsp mirin
  • 100g butter

For the peanut brittle

  • 200g sugar
  • Splash of water
  • 10g glucose
  • 200g peanuts

For garnish

  • 4 slices granary bread, frozen
  • Foraged beach herbs, blanched and refreshed (eg sea beet, purslane, samphires if in season)


For the crab: pick through the crab, ensuring that there is no shell, bind the crab meat with duck egg yolk, add a pinch of chives and season to taste. Chill and reserve.

For the avocado emulsion: place the egg yolk, peeled avocado and lemon juice in a blender and blend on its lowest speed. Once emulsified, slowly add the oil until it forms a mayonnaise-like consistency. Pass the emulsion through a sieve, check the seasoning and the acidity and adjust if necessary. Reserve.

For the pickled turnip: slice the peeled turnip on a meat slicer or mandolin in to wafer thin slices. Place in a small sous-vide bag together with a dash of vinegar and a sprinkle of sugar, compress on full compression.

For the butter dressing: mix all the ingredients together, except the butter, to make a sauce. Heat the butter to beurre noisette stage, leave to cool slightly, then add and mix with the ponzu sauce.

For the peanut brittle: combine the sugar water and glucose in a pan and boil to 160°C or a light caramel. Add the peanuts, remove from the heat and turn out on to an oiled surface or silicone mat or paper. When set, blitz to a fine powder.

For the bread: On the meat slicer, thinly slice some granary bread from frozen, brush with melted butter and bake in the oven at 160°C for six minutes until crisp and golden.

For serving: assemble everything on a plate as per photo.

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