Marinated Crab, Chilli Emulsion, Parsley Ash, Shellfish Espuma and Pickled Kohlrabi

Prep: 30 minutes. Cook 1 hour.

Marinated Crab

1. In a bowl, mix the mayonnaise and crème fraîche together. Fold in the crab.
2. Gently fold in the herbs and apple, season and finish with lemon juice to taste. 
3. Cover and chill until ready to serve. 

Parsley Ash

1. In a wide pan, heat the sunflower oil to 190°C and deep fry the parsley for 30 seconds in several batches to avoid burning. Drain very well on a kitchen paper towel to make sure it is dry.
2. Blitz in a Thermomix for 30 seconds on full speed and strain through fine sieve.
3. Mix the parsley with the tapioca maltodextrin and transfer to a stainless steel sugar shaker for serving.  

Pickled Kohlrabi

1. Peel and thinly slice the kohlrabi into 30, 0.2 x 5.5cm strips. Place in a vacuum bag and weigh. Add 1.3kg of salt for every 100g of kohlrabi.
2. Vacuum seal and cook in a water bath at 90°C for about 5-7 minutes then plunge into iced water to cool.
3. Mix the vinegar, sea lettuce and water to make a brine.  Vacuum-pack the kohlrabi with brine and leave to pickle for at least 2 hours. 
4. Remove the kohlrabi and cut with a plain round cutter to the size required.
5. Refresh the sea lettuce in the pickling liquor and hold until ready to serve.

Chilli Emulsion

1. Place the shallot and chilli in a small pan. Just cover with water and simmer for 5 minutes. Remove from the heat and cool to room temperature then strain through a fine sieve.
2. Place the egg white and a third of the shallot and chilli into the bowl of a Thermomix. Add the yoghurt and the half of the vinegar.  Blitz to make a smooth mixture. Set to speed 4 and slowly drizzle the Grape seep oil in until it starts to emulsify. 
3. Add the remaining Sushi vinegar and xanthan gum and allow the mixture to emulsify thoroughly for further 2 minutes, adding a little water if the emulsion becomes too thick. 
4. Season and transfer to pipping bags and chill until ready to serve. 

Shellfish Espuma

1. Bring the shellfish stock to a simmer. Add the double cream and cook for 5 minutes.
2. Add the cognac and season with salt, pepper and lemon juice to taste.  Add the drained gelatine and whisk the mixture thoroughly to dissolve.
3. Remove from the heat and pass through a funnel sieve directly into a 1Ltr cream whipper.
4. Screw on 2 cream chargers and shake vigorously. Chill before serving.

To Serve

1. Place a slice of kohlrabi on a serving plate, top with a ring of crab meat, sandwich with a second slice of kohlrabi. Finish with a tower of shellfish espuma, dots of chilli emulsion, ripples of sea lettuce and parsley ash.

Compress the apples for enhanced flavours and texture. Use CHEF® All Natural Shellfish Stock for the espuma