Inspired by another customer’s purchase at the Stoke Newington market fish stall, I bought three crab claws to use in a simple broth.
To begin with, a fish stock made with the head and bones of a Gurnard, an Onion, Carrot, Celery, Bayleaves and Peppercorns.
The Crab Claws sauteed briefly in some Olive Oil, then cooked in the broth for roughly ten minutes.
Claws removed and flesh extracted ‘delicately’ with the aid of a hammer. Not standard kitchen equipment, but useful in this case.
Broth finished with Mirin, Shoyu, Sake, Ginger, some Chilli, and Greens, and poured over a bowl of Soba noodles. Topped with strips of Toasted Nori.
