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Crab with glazed béarnaise
Fruit and vegetables
1
lime
, juice only
4 baby
carrots
, peeled into ribbons
½
fennel
bulb, core only, finely shaved
1 sprig
tarragon
, finely chopped
squeeze
lemon juice
Cooking ingredients
salt and freshly ground
black pepper
1 tsp
fennel seeds
, toasted and crushed
1 tsp
coriander seeds
, toasted and crushed
20ml/¾fl oz cider
vinegar
2 tbsp
olive oil
salt and
white pepper
Dairy, eggs and chilled
150g/5½oz unsalted
butter
, melted
3 free-range
egg yolks
Meat, fish and poultry
250g/9oz freshly picked white
crabmeat
Other
½ tbsp finely chopped fresh tarragon
½ tbsp finely chopped fresh parsley
½ tbsp finely chopped fresh chives
100ml/3½fl oz double cream, whipped
pinch cayenne pepper
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