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Crab churros with crab aïoli and cucumber fennel salad
Fruit and vegetables
2
garlic
cloves, grated
½
lemon
, juice only
50g/1¾oz
cucumber
, seeds removed and peeled into ribbons
25g/1oz
fennel
, finely shaved
1 tbsp finely chopped fresh
chives
5g fresh flatleaf
parsley
, finely chopped
5g
fresh coriander
, finely chopped
1
lemon
, zest only
Cooking ingredients
large pinch
sea salt
175ml/6fl oz rapeseed oil or good-quality
vegetable oil
175ml/6fl oz extra virgin
olive oil
2 large pinches
salt
50/2fl oz
white wine vinegar
extra virgin
olive oil
200ml/7fl oz shellfish bisque or fish
stock
100g/3½oz
strong white flour
, sifted
oil
, for deep frying
salt
Dairy, eggs and chilled
2 free-range
egg yolks
100g/3½oz
butter
, cut into small cubes
2 free-range
eggs
, whisked
Meat, fish and poultry
125g/4½oz brown
crab
meat
50g/1¾oz white
crab
meat
125g/4½oz brown
crab
meat, sieved
shellfish
powder
Back to recipe
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