from Sam Talbot, chef at the upcoming Mondrian SoHo
1 lb King Crab legs split in Half
1 ounce of Soy Vinaigrette
2 ounces of Butter
Pinch of Garlic Chips
Pinch of Toasted Black Sesame Seeds
For Soy Vinaigrette
1 yellow onion brunoise
4 cloves Garlic smashed and Chopped
1/2 cup of Mirin
1 piece of diced ginger
1 ounce of chopped lemon grass( very fine )
1/2 cup of Thick Soy Sauce
.25 cKing Crab La plancha with Soy - Butter Vinaigrette
up of Honey
1/2 cup of lime juice
2 tablespoons sugar
.25 cup red wine vinegar
1 cup Roasted Garlic oil
1 serrano pepper seeded and Diced
Med High heat Saute the serrano, onion, garlic, lemon grass , and ginger in 3 tablespoons of the garlic oil. Cook until translucent should not be carmelized but heavily wilted. Set aside. Takeall remaning ingredients except the oil and place in blender. Turn on low setting and slowly stream the garlic oil into. Add a touch of water if to thick. Pour into large bowl and add the sauteed ingredients, season with Salt and Pepper. Taste and adjust seasoning
Season the legs with salt and cracked pepper.Place the split legs flesh side down in one ounce of butter on plancha. Once hot in final moments of cooking squeeze half of lemon onto flesh. Take off plancha and stack flesh facing up on plate. Melt remaining ounce of butter in a pan once melted add the vinaigrette and season. Pour over crab with chips and sesame
