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WILD MOREL MUSHROOM STUFFED WITH DUNGENESS CRAB, CRISPY SEAWEED BREADING

You will need

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10 dried wild burn Morel mushrooms

50g dried west coast kelp

1 L ml boiling water 

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100g bread crumbs

100g milk

20g powdered dried wild kelp

2 free range eggs

100 g all purpose flour

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100g alder wood chips

1 onion

2 carrots

3 stalks celery

50g dried west coast kelp

100ml soy sauce

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200g Dungeness crab meat

1 lemon + zest

1 thumb ginger

10g chives

1 pinch cayenne pepper

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5g kosher salt

2L canola oil for frying

Red sorrel & Nasturtium or similar for garnishing

100g wild sea asparagus

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100g alder wood chips

1 onion

2 carrots

3 stalks celery

50g dried west coast kelp

100ml soy sauce

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To prepare


Bring 1L water to a boil, pour over dried Morels and dried kelp in a small bowl, let sit 30 minutes. Squeeze remaining water from mushrooms and kelp. Set broth aside from mushrooms and kelp, separate the kelp from the mushrooms. Cut the kelp into .2 cm strips so it resembles noodles. Mix the kelp noodles in with the sea asparagus for finishing the dish.


Chop onion, carrot, celery into 2x2cm pieces, add to a large pot and cover with the mushroom/kelp liquid and soy, add an additional 1 L of water and bring everything to a boil. Let simmer for 1 hour. Use a metal pan and blow torch the alder chips until they are on fire and smoking, place them directly into the broth. Let infuse for 20 minutes. Strain through a fine sieve. Set broth aside for finishing the dish.


Add crab meat, zest and juice of 1 lemon, chopped chives, grated ginger and cayenne to a mixing bowl, stir until thoroughly incorporated. Add the mixture to a piping bag and use the tip of the bag to fill the Morels with the mixture. Prepare a breading station by using three bowls, one filled with flour, one filled with the eggs, lightly beaten. The last bowl has the bread crumbs and powdered seaweed mixed together. Begin dipping the morels in the flour, then egg and finally bread crumb. Preheat the canola oil in a pot or deep fryer, 350 C.


To finish the dish, add the kelp and sea asparagus to the bottom of the bowl, fry the morels for 5 minutes. Slice the morels in half, season with salt and garnish with the nasturtium and red sorrel. The last step is to pour the hot broth over the dish.


Enjoy

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