The crab is surely one of the kings of the sea when it comes to fresh seafood ingredients and the waters around the Dorset coast are abundant with them. What better treat on a blistering hot day than a glass of chilled white wine and a delicious fresh crab lunch (hopefully in a shady area!). We are delighted to share with you this interpretation by Andrew Du Bourg, head chef of Vetiver at Chewton Glen.
Dressed Dorset Crab
Dressed White Meat
200g White Crabmeat
1 x Lemon (juice and zest)
Mix well together and season with salt and pepper
Dressed Brown Meat
100g Brown Meat
Fork the crabmeat then mix in the mayonnaise and season
Brown Meat Sauce
100g Brown meat
Pinch Cayenne Pepper
1/4 Lemon Juiced
Purée the brown meat in a liquidiser then mix in the rest of the ingredients
White and Black Radish Carpaccio
Dressing for the Radish
1 tbs Caster Sugar
2 tbs Rice Wine Vinegar
2 Cloves Finely Chopped Garlic
½ Finely Chopped Red Chilli
6 tbs Fish sauce
6 tbs Water
6 tbs Lime juice
Mix everything together and leave to infuse for one hour
Apple and Celeriac Remoulard
100g Red Radish
1 tbsp Mayonnaise
1 tbsp Whole Grain Mayo
Julienne the apple, radish and celeriac. Mix together with the mayonnaise and whole grain mustard then season.
Rye Bread Croute
Thinly slice some rye bread, lay on a tray with grease proof paper and sprinkle with olive oil. Place another tray on top and then put in an oven at 175F for about 5 mins but check regularly.
To assemble the dish, layer in a ring the white meat on the bottom and then top with the brown. Thinly slice 6 of each rings of moulie and black radish per plate, drop these into the dressing and marinate for 10mins. Arrange the radish on a plate then top with the crab ring and a quenelle of the apple and celeriac remoularde.
Andrew Du Bourg joined Chewton Glen after 11 years working in some of the leading restaurants in London, including the posts of Head Chef at the Michelin-starred ‘Club Gascon’; Sous Chef at ‘St Albans Restaurant’; Chef de Partie at the 2-Michelin starred ‘The Square Restaurant’; and also at the highly successful ‘Wolseley Café Restaurant’ which served 1,200 customers every day.
Working with Executive Head Chef Luke Matthews, Andrew has responsibility for creating imaginative, seasonal menus to delight customers dining in Vetiver.
Member Offer: Stay at Chewton Glen for just £140 per person per night Sunday – Thursday (subject to availability). Call 01425 275 341 quoting ‘New Forest Special’ or email firstname.lastname@example.org.
Design Restaurant Members receive 10% of all food and beverages in Vetiver, lounge and bar and terrace at Chewton Glen, all meal periods. Not a member? Why not try 12 months for just £90 inc. Go to www.designrestaurants.com.