First Course Recipe
Curried Butternut Bisque, butter-poached king crab, carrot gremolata
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Ingredients
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For the Curried Butternut Bisque
For the Butter-Poached King Crab
For the Carrot Gremolata
Method
For the Curried Butternut Bisque
- 1
- 2
Cook the Butternut Squash
Add the diced butternut squash to the pot and stir to combine. Sprinkle in the curry powder, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
- 3
Add Liquids
Pour in the vegetable broth and coconut milk and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the butternut squash is tender.
- 4
Blend the Bisque
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
- 5
Finish with Lime Juice
Stir in the lime juice and adjust the seasoning with salt and pepper if necessary.
For the Butter-Poached King Crab
- 6
Prepare the Butter
In a saucepan, melt the unsalted butter over low heat. Add the crushed garlic and salt, and allow it to infuse for about 5 minutes.
- 7
Poach the Crab
Add the king crab legs to the melted butter, ensuring they are fully submerged. Cook gently for about 8–10 minutes until heated through.
- 8
Add Lemon Juice
Remove the crab from heat and drizzle with fresh lemon juice before serving.
For the Carrot Gremolata
- 9
Combine Ingredients
In a small bowl, mix the grated carrots, chopped parsley, lemon zest, olive oil, and salt. Stir well to combine.
- 10
Adjust Seasoning
Taste and adjust the salt according to preference. Set aside until ready to serve.
