Serves 4
Prep time & Cooking time 4 hours
Ingredients
4 portions of brown meagre, (8 pieces approximately 70/75gr each) – 2 per plate
30ml oil
Sprig of thyme
50g butter
Ingredients For Crab Croquette
300g crab meat
1 potato (baked and while still warm peeled and pushed through a potato ricer)
1 spring onion, finely sliced
Small piece ginger, grated
Zest of ½ lemon
Juice of lemon
Parsley, chopped
15g Dijon mustard
2 eggs, whisked
100g panko breadcrumbs
150g seasoned flour
Salt
Pepper
Oil for deep frying
Ingredients To Garnish
8 white asparagus spears
8 green asparagus spears
Butter and water emulsion
Pinch of sugar
Salt
Oyster leaf
Method
Mix the crab, riced potato, spring onions, ginger, parsley and Dijon mustard – mix and season with lemon juice, lemon zest, salt and pepper. Keep adding lemon juice and zest until you get the desired citrus flavour. Shape into four balls and refrigerate.
In the meantime, prepare three bowls one with the seasoned flour, another with the whisked eggs and a third with the panko breadcrumbs. Pass the croquettes through flour, then the egg wash and finally the breadcrumbs. Return to the fridge to set.
To cook the meagre, heat a non-stick pan with the oil, season the fish and place skin side down – apply light pressure so that there is complete contact to get the skin crisp. Cook for approximately 3 minutes or until the sides start to turn colour. Turn the fish over and add the thyme and butter, baste. Reduce heat and continue to cook for a further 4-5 minutes. They should remain firm to the touch. Transfer to a dish and reserve somewhere warm.
Heat the oil to deep fry the croquettes, set temperature at 180°C. Lower gently and fry until golden brown. They should take around 4 minutes to cook. Watch them to make sure they do not overcook and turn dark brown. Drain and reserve in a warm place.
Heat the emulsion and when hot add the asparagus, season with salt and sugar to glaze and once cooked drain onto absorbent paper.
Dress as in the picture.
Serve with a lemon beurre blanc.
