Feast Norfolk Magazine
www.kingsarmsfleggburgh.com
INGREDIENTS
2 crab cakes
20 parmentiers
100g of confit leeks
6 florets of cauliflower;
1tsp of Madras powder
4 baby leeks
50ml of wild garlic beurre blanc
4tbsp of cauliflower purée
For the cauliflower purée
1/2 a cauliflower
1 knob of butter
125ml of double cream
For the Cromer crab cake
75g of mashed potato
450g of dressed Cromer crab meat
100g of panko breadcrumbs
2 large eggs
1 lime, juiced
plain flour
salt and pepper to taste
1 large leek, finely sliced
2 knobs of butter
100ml of white wine
salt and pepper
For the parmentier potatoes
1 large peeled potato
For the wild garlic beurre blanc
25ml of white wine
5ml of cream
50g of butter
1 tsp of white wine vinegar
2 tbsp of wild garlic
Serves 2
Method
For the cauliflower purée
Boil the cauliflower for 10 minutes until tender. Then drain the cauliflower and place in the food processor with the butter, and cream. Once blitzed, season to taste and strain through a fine sieve for extra smoothness
For the Cromer crab cake
Combine the crab meat, potato, lime juice and seasoning into a bowl. Divide the mix into 30g portions and shape into even sized balls. Lightly coat with the flour, then beaten egg and finally breadcrumbs. Deep fry the balls until golden brown on the outside ensuring they are hot in the middle
For the confit leeks
In a pan place the leeks, butter, wine and season. On a simmer, slowly stir the leeks until just soft. Gently strain the excess liquid in a colander
For the parmentier potatoes
Depending on the size cut the potato into 3 x 2cm slices. Cut each slice into 3 and then again into 1cm cubes. Blanch the parmentiers until soft, then refry on high temperature until golden
For the wild garlic beurre blanc
Heat the wine and cream in a saucepan until simmering. Add the butter and stir until melted and the sauce has thickened. Add the finely chopped wild garlic
To assemble
Pan fry the cauliflower with Madras curry powder and a knob of butter until golden brown. Place in the oven for 5 minutes to soften the cauliflower. Remove from the oven, place on the heat and put the cod in the pan, skin side down. Once golden, turn the cod with a fish slice, add the baby leeks and confit leeks to the pan and return to the oven until the cod is cooked. In the meantime, heat the cauliflower purée. Once the cod is cooked, place the cauliflower purée just off centre on the plate. Drag down the middle, place the cauliflower one end. Then place the confit of leeks on the plate, with the cod on top. Dot the parmentiers around the plate, crab cake next to the cod and the baby leeks on the cod. Slowly pour the wild garlic beurre blanc over the cod and around the plate
Recipe published in Feast, issue 25.
