Fennel and rocket are in season at the moment and top Chef Conrad Gallagher is with us to-day to make a seasonal dish!
Ingredients
- for the crabcake
- 1 cup fresh crabmeat
- 1 tsp cream
- 1 tsp chopped corriander
- 1 egg yolk
- salt and pepper
- 1 tsp lemon juice
- pinch of flour
- 2 oz kataifi pastry
- for the pepper stew
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 chopped onion
- 2 cloves of chopped garlic
- 1 fennel bulb chopped
- 2 table spoons of tomato puree
- 1 cup good chicken or vegetable stock
- 1 cup rocket
- 1 cup basil
- 1 drissle of good olive oil .
- salt and pepper
Method
- In a bowl mix the crabmeat, egg and cream salt and pepper , add the corriander and lemon juice and mix through , using the kataifi pastry spread out into a small square and add a ball of crabmeat and shape nicely into a cake .
- Deep fry in hot oil until golden brown.
- Add some olive oil to a pot add the onion and garlic cook until soft
- Then add the diced fennel and mixed peppers add salt and pepper and cook with out colour.
- Add the tomato paste and chicken stock and cook slowly for 20 minutes.
- Add some chopped rocket as basil at the last minute before serving in a nice big white bowl.
- Place the crabcake on top.
- Serve with dressed rocket, and either a hollandaise sauce or simple aoli .
