Fresh Dorset crab, salad of peas and young shoots

Author: Renée S. Status: published license cc-by-nc-nd tags: bread, apple, crab, salad, Renée dines out, michelin, June 2008, London, avocado, offal, toast, pea, Wild Honey, Anthony Demetre, tomalley, watercress, Dorset crab, 0   Share on Facebook Share on Twitter

Sweet Dorset crab meat was piled loosely on one side of the plate while fresh garden peas decorated the remaining white space. With presentation at a minimum, the plate was filled out with a giant quenelle of vibrant green avocado (I can't recall if there was any citrus to keep it that colour, thin tart slices of apple (again, assuming the colour was kept with the presence of ascorbate) and a couple sprigs of grassy watercress. Erect at attention was a satisfying and delicious thin toast soldier, which was piled with tomalley on one end. A worthwhile consideration for as a light entrée or a starter.

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