Recipe 02 ➺ Mitch Orr
Crab & Preserved Lemon Butter Pasta
Sydney’s Mitch Orr makes an impact in whatever kitchen he’s in. Mitch’s blend of traditional techniques with modern flare and imagination has enriched the Sydney dining scene foe years, most recently at CicciaBella and his own personal outing, ACME. Along the way there’s been awards, hats and accolades aplenty. For Sometimes Always, Mitch has thrown us something wild to try in the kitchen this Autumn – a pasta that fuses Italy, Japan and Mitch’s sense of playfulness and generosity of flavour. Follow his adventures online – you won’t regret it.
Ingredients & Method
TIMING
10mins Prep Time
20mins Cooking Time
INGREDIENTS
250G x Green Crab Meat
1 teaspoon light soy sauce
1 teaspoon mirin
500ml crab/seafood stock or kombu stock*
Vege oil
Zest and juice of 1 lemon
400g malloreddus (or your favourite short pasta)
2 cloves farlic, finely chopped
1 eschalot, finely chopped
200g unsalted butter
1 preserved lemon
1 teaspoon kombu powder/kombu tea
Blitzed dried wakame
Salt
10mins Prep Time
20mins Cooking Time
INGREDIENTS
250G x Green Crab Meat
1 teaspoon light soy sauce
1 teaspoon mirin
500ml crab/seafood stock or kombu stock*
Vege oil
Zest and juice of 1 lemon
400g malloreddus (or your favourite short pasta)
2 cloves farlic, finely chopped
1 eschalot, finely chopped
200g unsalted butter
1 preserved lemon
1 teaspoon kombu powder/kombu tea
Blitzed dried wakame
Salt
METHOD
Chop the butter up and leave out at room temp until soft.
Finely dice the skin of the preserved lemon.
Add the chopped preserved lemon to the butter, add the teaspoon of kombu, mirin and light soy sauce. Add the lemon zest.
Mix everything together until well combined.
Place back in the fridge until you're ready to make the dish.
Bring a large pot of salted water to the boil. Sauté the garlic and eschalot in a heavy based pan over a medium high heat.
Julienne cut your zucchinis or run them through a mandolin if you have one on stand by.
Once the garlic and eschalot has softened and become fragrant (a little colour is okay), add the crab or kombu stock, the crab meat and the preserved lemon butter. Break the crab meat up a little. Allow the stock to boil so the butter emulsifies. Turn the sauce down as it begins to thicken. It should be nice and shiny and not split.
At the same time cook your pasta. You want to have your pasta and sauce ready at the same time! Add the pasta to your sauce, toss together well. If the sauce is too tight, add a little more stock. Add some lemon juice at the last minute and check the seasoning. Add a little salt if needed.
Plate the dish up and cover with a healthy dusting of the dried wakame powder. Suck it down straight away!
Chop the butter up and leave out at room temp until soft.
Finely dice the skin of the preserved lemon.
Add the chopped preserved lemon to the butter, add the teaspoon of kombu, mirin and light soy sauce. Add the lemon zest.
Mix everything together until well combined.
Place back in the fridge until you're ready to make the dish.
Bring a large pot of salted water to the boil. Sauté the garlic and eschalot in a heavy based pan over a medium high heat.
Julienne cut your zucchinis or run them through a mandolin if you have one on stand by.
Once the garlic and eschalot has softened and become fragrant (a little colour is okay), add the crab or kombu stock, the crab meat and the preserved lemon butter. Break the crab meat up a little. Allow the stock to boil so the butter emulsifies. Turn the sauce down as it begins to thicken. It should be nice and shiny and not split.
At the same time cook your pasta. You want to have your pasta and sauce ready at the same time! Add the pasta to your sauce, toss together well. If the sauce is too tight, add a little more stock. Add some lemon juice at the last minute and check the seasoning. Add a little salt if needed.
Plate the dish up and cover with a healthy dusting of the dried wakame powder. Suck it down straight away!