Feeling brave and really want to impress? Paul Morgan, head chef at the Horse & Groom Inn in Wiltshire, reveals how to make his ultimate starter
Feeling brave and really want to impress? Paul Morgan, acting head chef at the Horse & Groom Inn in Wiltshire, reveals how to make his ultimate starter.
Serves: 2
Ingredients: 2 diver-caught scallops 20g handpicked Portland white crab meat 1tsp Avruga caviar 120g fresh linguini 2tbsp olive oil Fresh chopped herbs For the crab bisque: 200g crab shells 1 small red onion 3 cloves garlic 1 small bulb of fennel 3 lemongrass sticks Small amount of root ginger 20 lime leaves 1 large tbsp tomato puree ½ pint of white wine 2 pints of water 1 pint of cream
Method: For the crab bisque: 1. Sweat off your onions, garlic ginger, fennel and half the lemongrass until slightly golden brown.
2. Add your crab shells and cook for a few minutes.
3. Add your tomato puree and cook for a few more minutes.
4. Add your white wine & water and reduce until ½ pint of liquid is left.
5. Pass the remaining liquid through a fine sieve in to a clean pan.
6. Add the cream, lime leaves and remaining lemon grass.
7. Bring to the boil slowly, season with salt & pepper and leave to cool before passing through a fine sieve again. Once the crab bisque is made: 8. Bring a pan of water to the boil and start to cook your linguini.
9. Season then sear of your scallops on both sides to a golden colour and place under the grill for a couple of minutes until just cooked.
10. Place your crab bisque into a pan and bring to the boil gently, add your fresh crab meat and linguini & fold in the chopped herbs.
11. Mix the Avruga caviar with the olive oil and serve.
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