An exclusive appetizer recipe, shared by chef Anna Haugh at Bob Bob Ricard restaurant, served at the international launch of Food on the Edge 2017 in London.
Serves 12 snacks
Peel and slice the potatoes to half a centimetre in thickness. Cook in boiling water for 2 minutes. Plunge into iced water and then dry. Cook at 180 for 4-5 minutes (there should be no colour) Cook at 155 degrees for 7 minutes. When the croutons are cool they should be hard and crispy. If they are soft, cook them for a further minute or two.
In a blender puree the oyster meat until smooth, add lemon zest and lemon juice. Blend on a low setting and slowly add your oils. Add a pinch of salt.
Mix your spider crab meat with 1 half of lemon juiced, chopped dill and pinch of salt. To dress Put a half teaspoon of oyster puree on the potato crouton. Add a tablespoon of crab mix on top.
Garnish with a half teaspoon of caviar a sprig of dill and a thin slice of red onion.