Almond Crusted Soft Shell Crab with a Fennel and Artichoke Salad with Roasted Almond Puree
Ingredients
- 1 blood orange
- 1/2 small carrot
- 1 small artichoke
- 1 lemon
- 1/4 small bulb fennel
- 2 jumbo soft-shell crabs
- Tempura Batter, recipe follows
- 2 tablespoons sliced almonds
- Salt and pepper
- 1 ounce mixed micro greens
- Almond Brown Butter Vinaigrette, recipe follows
- Almond Puree, recipe follows
- 1 cup rice flour
- 1 egg yolk
- 1 1/4 cups soda water, ice cold
- Kosher salt
- Cayenne pepper
- 1 tablespoons sliced almonds
- 2 tablespoons unsalted butter
- 1 teaspoon balsamic vinegar
- 2 tablespoons blood orange juice
- Salt and freshly ground black pepper
- 1/4 cup sliced almonds
- 1-pint chicken stock
- Salt and pepper
- 1/2 tablespoon extra-virgin olive oil
Instructions
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