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Crispy brown rice with blue crab,
smoked tomato vinaigrette & fennel puree

by Cassidee Dabney
Tennessee, United States
 

My style ranges from simple elegant dishes to rustic foraging- inspired combinations and all the things in between. I focus on seasonal, purposeful dishes, combining luxury ingredients with rustic technique, and forming a harmonious balance between the two.

Crispy brown rice with blue crab, smoked tomato vinaigrette & fennel puree

  • STARTER
    4-6 PERS.
  • timing
    2H
  • preparation time
    1H
  • Cooking time
    1H

INGREDIENTS

SMOKED TOMATO VINAIGRETTE
6 large tomatoes cut in half (approx. 1 kg)
250g yellow onion, medium dice
30g thinly shaved fresh garlic
160g olive oil
8g Kosher salt
40g champagne vinegar
450g picked blue crab

FENNEL PUREE
2 large fennel bulbs
200g unsalted butter

RICE
2 cups dry brown Basmati rice
 

METHOD

1 — SMOKED TOMATO VINAIGRETTE
Cut 6 large tomatoes in half and wood-grill skin side down for 20-25 minutes. For a smokier flavour, cover the tomatoes with a metal bowl. Remove the charred skin and large dice. Reserve all the tomato juices while cutting. Slowly simmer the medium dice onions in the olive oil. When the onions become translucent and soft add the shaved garlic. Continue to simmer for 10-15 minutes or until the garlic begins to smell sweet. Add the grilled and diced tomatoes and vinegar to the onions, garlic and olive. Add salt and allow to cool so the flavours blend. Ring the vinaigrette to a simmer before serving. Gently fold in the picked crab and warm through.

2 — FENNEL PUREE
Wash and thinly slice two fennel bulbs, cook slowly in butter with a lid or paper cloche on top. When the fennel softens completely, strain from the butter. Puree until extremely smooth. Season with salt.

3 — RICE
Follow the directions on your favourite brown Basmati; allow to cool. Stir-fry cooled rice in a neutral oil. Allow some of the grains to get toasted and crispy and some to remain soft.

SERVING INSTRUCTIONS
Spoon hot fennel puree in the bottom of your serving dishes. Sprinkle the stir-fried rice over the puree and cover with the hot tomato vinaigrette. Garnish with fennel pollen and torn fennel fronds.
 

The smoky acidity of the tomato vinaigrette with the bold richness of the fennel puree balance Krug Rosé 26ème Édition’s playful effervescence. The salinity of the crab and herbaceous notes of the fennel pollen all land harmoniously on the palate with the energizing vibrance of the Rosé.
Krug Grande Cuvée
Krug Grande Cuvée
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