Try this Fraser Island spanner crab recipe for yourself courtesy of this renowned Brisbane restaurant
Secret Foodies recently hosted a Dinner Under the Stars event at The Balfour Kitchen at Spicers Retreat in Brisbane. You can read about that here. Amongst the crowd-pleasing menu was a special Fraser Island spanner crab dish with sichuan, pickled kohl rabi prepared by head chef William Wallace. We convinced him to share the recipe with us. Try it for yourself, it’s delicious.
Ingredients
Roast celeriac puree
- 2 head celeriac
- 100ml evo
- salt
Khol rabi ribbons
- 2 heads khol rabi
- 100ml lemon vin
Dill oil
- 200g blanched dried dill
- 200ml veg oil
Roast fish stock
- 3kg fish bones
- 1 carrot
- 1 head fennel
- 1 leek
Bisk oil
- 4kg spanner crab bones
- 400g tomato past
- 1 head fennel
- 1 head garlic
- 1 leek
- 300ml white wine
- ½ bunch lemon thyme
- 2ltr oil
Chopped chives
- 1 bunch chives
Lemon vinaigrette
- 1ltr evo
- 360ml lemon juice
- 360 white wine vinegar
- 60g sugar
- 60g salt
- 25g lemon zest
- 20g garlic
- 5 sprigs thyme
- 1g xanthan
Herbs
Method
Roast celeriac puree
Peel the celeriac and dice into 2cm sized pieces and roast in oil till lightly coloured then place into a gastro and cover with foil and finish in the oven for 1hr till completely soft and blend with the oil until smooth and season pass and chill over ice.
Celeriac ribbons
Peel the celeriac and spin into lengths 6cm by 5cm and place into small bags with the vinaigrette and steam for 10 minutes then chill
Dill oil
Blanch and the refresh dill and then dry and then blitz with the oil and allow to infuse for 24hrs pass and bag.
Roast fish stock
Roast the bones hard until completely golden and then cover with water and add the veg allow to simmer for 2-3 hrs then pass and season.
Bisk oil
Roast the prawns of in small batches in oil till golden and set aside, in a separate pan roast of the tomato paste and veg slowly in oil then add the white wine and reduce then add the shells and continue to roast altogether until the pot is dry. Then add the rest of the oil and cook for 3-4 hrs.
Spanner crab
Bind the crab with the celeriac puree just enough to hold and add some chopped chives and season with Bisk oil, lemon vinaigrette and salt.
Chopped chives
Finely chopped chive and keep with a damp cloth.
The Balfour Kitchen
37 Balfour Street, New Farm, Brisbane, QLD 4005
1300 597 540
https://spicersretreats.com/spicers-balfour-hotel/dining/