Frito Misto, Soft Shell Crab

 
Frito Misto, Soft Shell Crab (1).JPG

Pair With

Nº 19

Chardonnay

FLAVOR PROFILE 

citrus, sea, crisp

TIME TO EXECUTE

1 hour

INGREDIENTS

8 ea. soft shell crab

2 ea. sole filets (cut into pieces)

1 ea. fennel bulb (sliced ¼ inch thick)

1 Lb. micro fingerling potato (blanched to fork tender & smashed)

1 bunch of brocollini (blanched)

tempura batter

For the Salsa Verde:

1 bunch of green onion (charred)

1 bunch of parsley

1 Tbsp. capers

½ Tbsp. garlic (minced)

1 lemon (zested, juiced)

For the Citrus Aioli:

3 egg yolks

1 whole egg

2 cup extra virgin olive oil

1 lemon (zested, juiced)

1 lime (zested, juiced)

1 orange (zested, juiced)

 

DIRECTIONS

For the Salsa Verde: combine all ingredients in a food processor, & purée stopping after a little bit. You want it to have a corse texture. Finish with salt & fresh pepper. Adjust seasoning to taste.

For the Citrus Aioli: in a food processor combine all ingredients except the oil. Purée until smooth, slowly drizzle olive oil into mixture while it is on high speed, the oil will emulsify & start to become thick & white. Once all oil has been added aioli is finished, adjust taste with salt & pepper.

For The Fry: make tempura batter accordingly to manufactures directions. Dip all ingredients in tempura batter, & fry till nice & crispy. Transfer to a tray lined with paper towels to soak up excess oil. Season with salt & pepper & serve.

To plate: place all fried ingredients in the middle of the plate. Place Salsa Verde & citrus aioli in ramekins & serve.