Cooking with Nina Compton

Crystal Prawns with Saffron, Coconut, & Finger Lime - For 4

Blue Crystal Prawns Peeled, Shells Reserved - 20 pcs 1 lb
Butter 1/2 lb
Negin Saffron 1 tsp
Corn-Kernels Off the Cob, Cob Reserved 8 pcs
Ginger 2 oz
Cardomom 10 ea
Star Anise 10 ea
Yamatsu Chiles - split in half 1 pc
Corn 1 can
Lemon Grass - bruised and roughly chopped 1 pc
Finger Limes Squeezed  6 pcs
Lime 1
Lemon 1
Orange 1
Olive oil 1 c
Summer Squash Brunoise Outside used for Brunoise- core is reserved 2 ea
Morels- Rinsed 
8 oz
Ramp - The white stem julienned 
8 oz
Cilantro Picked
1/4 bu
Omed Picual Finishing Olive Oil 
As needed

The Preparation

Sweat the prawn shells in 2 tb olive oil, add the lemon grass cook on medium heat for 3 mins until shells turn bright pink, add water to cover and simmer for 45 minutes . strain  and reserve liquid.

Zest all the citrus and mix into 2 tb olive oil, use this to marinate the prawns and reserve.

In a medium stock pot, sweat the ginger, ramp bottoms, diced squash bodies, and corn  with 4 oz butter on medium heat , season with salt. put the spices except saffron  in cheesecloth   add the spices . add the coconut milk , saffron and  shellfish stock reserving 2 oz  and simmer until tender , remove the sachet and puree and pass through a chinois.  saute the summer squash , morels and add the ramp greens, finish with a tablespoon of butter.

In a medium saute pan, warm 3 tb of butter ,add a splash of stock , stirring to emulsify  add the prawns season with salt and cook on low heat, baste the prawns until just poached . 

Plate up- place sauce on plate, scatter the vegetable randomly around and place 5 shrimp per order and, garnish with finger limes and cilantro on top.


 

Norwegian King Crab with Beurre Blanc & Platinum Osetra Caviar - For 4

1 King Crab Cluster – steamed and deshelled - the leg meat is cut into 1.5 inch pcs 6 pcs per person


Beurre Blanc

Heavy Cream 1/2 qt
Soy Sauce 2 tbsps
Wine Reduction 2 tbsps
Lemon Zest
1 ea
Dice Butter 1/2 lb
Cardomom 10 ea

The Preparation
Reduce heavy cream by half .season with lemon zest fish sauce and wine reduction. With the hand blender emulsify the butter slowly.

White Wine Reduction

Chardonnay Vinegar 1 c
White Wine 1 c
Garlic Cloves Crushed 2
Julienned Shallots
4 ea
Peppercorn 6 ea
Bayleaf 10 ea
Thyme 1/4 bunch

The Preparation:
Reduce by half on med heat, strain pressing all the juices out and cool.

Chilli Butter​

Butter 2 lb
Yamatsu Chilli Peppers- Split 6 ea

The Preparation
Warm the butter and add the chili allow to infuse for 1 hr.

Marinated Sea Lettuce

Sea Lettuces Rinsed 6 oz
Sea Bean Blanched 4 oz
Limes Juiced 2
2 oz
Platinum Osetra 1 oz
Maldon Salt As needed
Chives Minced 1/2 bunch
Finger Limes - squeezed and reserved in olive oil 6 ea

The Preparation

Take the lettuces and char quickly on flat top or open flame. julienne in to 1/2 inch pieces, marinate with sea beans in lime juice and olive oil and reserve. Gently warm the crab in the chili butter, finish with maldon salt .Fold the finger limes into the beurre blanc and pour the beurre blanc , plate the lettuces randomly on the plate , place crab top with caviar and chives. 



Soy Braised Berkshire Short Ribs with Coconut Rice & Cashews - For 6-8

2" Thick Berkshire Pork Short Ribs or Cut Into 2x2" pcs 4 lb
Kosher salt As Needed
Grapeseed or Extra-Virgin Olive Oil 2 tbsp + 1 tsp
Large Chopped Onion 1
Garlic Cloves Crushed 4
2" Piece Ginger (peeled, sliced ⅛" thick) 1 pc
Dry Red Wine 2 cups
Mirin (sweet Japanese rice wine) 1/2 cup
White Tamari Soy Sauce 1/3 cup
Light Brown Sugar 1/4 cup packed
Japanese Chillies 4 ea

The Preparation

Season short ribs all over with salt. Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours. 

Coconut Rice

Jasmine Rice 8 oz
Onion Finely Julienned 4 oz
Ginger 2 oz
Red Bell Pepper
1 ea
Japanese Chilli
Coconut Milk 2 cans
Bay Leaf 1
Brown chicken stock 2 cups
Salt As Needed

The Preparation

Sweat the onion, ginger, bell pepper and chili on medium heat for 2 mins, season with salt, add the rice, add salt stirring to incorporate , add the liquid and simmer on low heat for 15 mins. check rice for doneness, cover with plastic to allow carry over. Place the rice in a bowl , then short ribs Garnish with scallion rounds, toasted cashews picked cilantro and mint.

Garnish​

Picked Mint 1 bunch
Picked Cilantro 4 oz
Scallions Cut Into Rounds 1/4 bunch
Toasted Cashews and Roughly Chopped
1 cup

The Preparation

Warm up 1 lb of cleaned crab in chili butter, remove and finish with Malden salt, minced chives . In a bowl pour about 2 oz of beurre blanc drizzle the finger limes randomly, same applies to the sea lettuce salad. place the crab on top and quenelle the caviar on top