***** www.saturdaykitchenrecipesearch.co.uk ***** Sea bass with crab mayonnaise uses orange to cut the sweetness of the crab. Perfectly balanced for summer eating. Ingredients 1 live brown crab, about 1kg 4oz, placed in the freezer an hour before cooking 2 fennel bulbs, trimmed and halved sea salt and freshly ground black pepper light rapeseed oil, for cooking 4 x 200g/7oz filleted sea bass portions 1 orange, peel and pith removed, segmented and diced olive oil, to drizzle For the mayonnaise and sauce 2 eggs, yolks only 1 lemon, zest, finely grated, and juice 300ml/11fl oz light olive oil 2 tbsp chopped tarragon salt and freshly ground black pepper 50ml/2fl oz double cream 125ml/4fl oz crab stock ***** www.saturdaykitchenrecipesearch.co.uk ***** Preparation method Bring a large pan of water to the boil (big enough to submerge the crab). Season the water liberally with sea salt to make it as salty as seawater. When the water comes to a rolling boil, lower the crab into it and cook for 15 minutes. Carefully lift the crab out of the water, place on to a board and leave until cool enough to handle. Prepare and extract the meat from the crab. (You can save the shells to make stock for future use). Blend the brown crab meat in a food processor until smooth and save for the crab mayonnaise. Pick through the white meat removing any shell and cartilage. Set aside in the fridge until needed. Preheat the oven to 200C 6. Cut each fennel half into 6 or 8 wedges. Heat a non-stick <b>…</b>
Source: YouTube