Step 1

Fennel Mousse

Step 2

Dice the Fennel small and place in sous vide bag with the butter, lemon juice and seasoning, seal the bag and steam until tender (roughly 1.5 hours) once the fennel is soft blend until smooth

Step 3

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Step 4

Take 500g of the puree and melt 10g of bloomed leaf gelatine into it. Let set (2 hours or 40 mins over ice) once the puree is set beat with a whisk. Take 185g of semi-whipped cream and fold into the puree. Set this mix at the bottom of the dish.

Step 5

Crab Claws

Step 6

Steam crab claws for 7 minutes at 72oC. Crack them and pick out the meat ensuring that there and no bits of shell.

Step 7

Yuzu Vinaigrette

Step 8

Yuzu and lemon juice into a bowl, season with salt pepper and sugar, emulsify with pomace oil.

Step 9

Dashi

Step 10

Place Kombu and water in sous vide bag and place in a water bath at 62oC for 1 hour.

Step 11

Remove the Kombu and then bring the water to 80oC in a pan. Once it has reached 80, put in the bonito flakes and a timer for 30 seconds. Pass off bonito flakes and then sprinkle in some blended nori sheets. Melt the bloomed gelatine into the mix.

Step 12

Everything else

Step 13

Dice apple and compress in sous vide machine

Step 14

Dice cucumber in same way

Step 15

Blanch some bruniose of ginger

Step 16

Push the pods out of the lime pods