Looking for a show-stopper at your next dinner party? Here’s a really special dish from Voyager Estate’s dynamic new Head Chef, Santiago Fernandez. A fan of fine seafood, Santiago has applied his Michelin-star flair to WA’s own wonderful blue swimmer crab (or blue manna) and come up with this little piece of culinary heaven.  (See our interview with Santiago at www.thestarfish.com.au/santiagos-voyager-culinary-flair/)

Ingredients

For Gazpacho

450g green tomatoes

100g avocado

100g cucumbers

30g rice vinegar

6g table salt

120ml olive oil

For Crab Tartar

200g Blue swimmer cooked crabmeat

One hard-boiled egg

25 g baby capers

30g gherkins

40g fennel

25g shallots

2tbsp chopped chives

40g Kewpie Japanese mayonnaise

3g salt

For the avocado rolls

1 avocado

20g lime juice

20g olive oil

3g salt

For the compressed cucumber

2 Lebanese cucumbers

50g rice vinegar

50g water

20g sugar

15g lime juice

3g salt

To serve

EVOO

Avruga

Sorrel

Method

For the gazpacho

Wash the tomatoes and cut each into eight pieces.

Peel the cucumber and cut into slices.

Remove avocado skin and seed.

Put the tomatoes, cucumber, avocado, vinegar and salt in a kitchen blender and blend until smooth, add the oil slowly continuing blending until the gazpacho is emulsified and acquires a light creamy texture.

Keep refrigerated between 2-5ºC

For the crab tartar

Peel and cut the shallots and cut in small dices (brunoise)

Cut the fennel into small dices

Blanch the shallots and fennel in boiling water for 30 seconds and cool down in an ice bath to stop cooking further.

Chop the egg and gherkins into small pieces; add the fennel, shallots, chives, baby capers, salt, vinegar and crabmeat. Fold in the mayonnaise

For the avocado rolls

Cut the avocado into quarters, removing the skin and seed.

Combine the lime juice, olive oil and salt together.

Cut a rectangle of baking paper of 12x8cm and brush with the lime juice solution. Carefully slice each avocado quarter into 1mm slices and arrange the laminated avocado over the baking paper with green part (skin side) in contact with the paper. For better results Cryovac in a sealed bag at 99% vacuum. You can storage in the fridge up to 48hours.

For the compressed cucumber

Peel the cucumbers and cut into slices about 3cm thick.

Combine all the rest of the ingredients together.

Place the cucumber slices with the vinegar solution in a cryovac bag and seal to pickle the cucumbers. After 30 minutes, open the bag and strain the cucumber slices. With a round cutter remove the seeds.

Plating

Open the bags and carefully remove the sliced avocado from the interior. Place a bit of the crab tartar with the help of a piping bag and roll tightly like a cannelloni. Divide each roll into two pieces for each portion.

Fill the cucumber with more crab tartar.

Serve as pictured

 

Voyager Head Chef Santiago Fernandez

 

Comments

comments

Enjoyed what you read?

 Of course you did. Subscribe (it's free!) and we will send you our weekly issue of The Starfish.

You have Successfully Subscribed!

Pin It on Pinterest

Share This

Share This

Share this post with your friends!

The Starfish straight to your inbox!

Sign up and receive the latest edition of The Starfish in your email in-box each week!

You have Successfully Subscribed!