Main · Season 16

Royale of Peas with Duo of Crab, Tarragon Mayonnaise, Caviar and Fried Mussel

Name: Royale of Peas with Duo of Crab, Tarragon Mayonnaise, Caviar and Fried Mussel
Ingredients: 6 thin slices flat pancetta; 1.5kg raw blue swimmer crabs; 40g olive oil; 25g unsalted butter; 110 g peeled onion; 75 g peeled carrot; 25 g celery stick; 3 g thyme sprigs; 1 bay leaf; 1.6 g black peppercorns; 100 g tomato paste; 50 g brandy; 2.5 fish stock; 50g unsalted butter; 3g eschalots, thinly sliced; 2g cloves garlic, thinly sliced; 2g thyme sprigs; 1 ltr water; 500 g frozen baby peas; sea salt, to season; 2 approx. 1kg mud crab; 500g pea purée; 2 eggs; 12g egg yolk (reserve whites); 100g thickened cream; sea salt and pepper, to season; sea salt; 130g podded fresh peas; Crab Stock; 15 mussels

MasterChef Australia

02 Jul 2024

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

Season

Ingredients

Pancetta and Lemon Salt

6thin slices flat pancetta

Crab Stock

1.5kgraw blue swimmer crabs

40golive oil

25gunsalted butter

110 gpeeled onion

75 gpeeled carrot

25 gcelery stick

3 gthyme sprigs

1bay leaf

1.6 gblack peppercorns

100 gtomato paste

50 gbrandy

2.5fish stock

Pea Purée

50gunsalted butter

3geschalots, thinly sliced

2gcloves garlic, thinly sliced

2gthyme sprigs

1 ltrwater

500 gfrozen baby peas

Crab Meat (contd.)

sea salt, to season

2approx. 1kg mud crab

Royale Mix

500gpea purée

2eggs

12gegg yolk (reserve whites)

100gthickened cream

sea salt and pepper, to season

Fresh Peas

sea salt

130gpodded fresh peas

Consommé

Crab Stock

Mussels

15mussels

55geschalot, finely sliced

4thyme sprigs

100gwhite wine

Pancetta and Lemon Salt

1lemon

7gcrispy pancetta

2gsea salt

Mayonnaise

4egg yolks (reserve whites)

41gchardonnay vinegar

41gDijon mustard

1.6gkosher salt

330gvegetable oil, or any neutral oil

sea salt to season

Consommé (contd.)

Crab Stock

40geschalots

50gcarrot

40gleek

100gchicken breast

90greserved egg whites

Crab Meat (contd.)

2Cooked Mud Crab

Mayonnaise

0.5 gtarragon leaves

sea salt to season, as required

Batter

75gself raising flour

50gplain flour, plus extra for dusting

25gcornflour

250gbeer

Cooked Mussels

Pancetta & Lemon Salt

To Serve (per plate x 5 plates)

1Royale in serving plate

38Halved cooked and peeled podded peas

Mayonnaise in piping bag

40gpicked Crab Meat in Mayonnaise with tarragon

12gcaviar

5sea spray leaves thyme

2Fried Mussels

250gConsommé

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Main

Recipe by a MasterChef Australia contestant, Season 16. Originally published by Network 10 on 02 Jul 2024.

Original on 10 Play ↗