Confit Potato With Blue Swimmer Crab And Trout Roe

Ingredients

• 1 Blue Swimmer Crab

• 1 Tbsp Trout Roe

• 1 Leaf Kombu

• 100g Unsalted Butter Diced

• 1 Lemon Salt

• 10 Oca Leaves

• 10 Flox Flowers

• 4 Dutch Cream Potato

Method

For the crab

Place the crab into rapidly boiling water for 4 minutes, then refresh into iced water immediately until completely cooled. Using scissors remove all the meat from the shell and place to once side .

For the potato

On a Japanese mandolin shave the potato as finely as possible and cut to 1cm thickness. Brush with melted butter and salt. Spiral the strands of potato around each other until the circle is aprox 5cm in diameter. Wrap in baking paper and then foil and bake at 150c for 20 minutes. Cool unwrap and fry in vegetable oil at 180c for approx 3 minutes or until golden brown.

For the kombu

In a pot mix 300ml of white soy and 100ml sugar and bring to the boil. Add the kombu and cook overnight in the oven at 90c. Remove from white soy mixture, cool and dice as thinly as possible. Set aside

For the sauce

In a pan place 1 tbsp of water and the juice of ½ lemon. Bring to the boil and lower the heat. One by one add the cubes of butter until the mixture thickens to an emulsion. Once nice and thick, add the diced kombu, crab meat and trout roe

To Assemble

In a bowl, place the fried potato. Cover with the crab and sauce mixture decorate with flowers and oca leaves