{"id":140992,"date":"2021-01-09T18:24:16","date_gmt":"2021-01-09T17:24:16","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=140992"},"modified":"2021-01-09T18:24:16","modified_gmt":"2021-01-09T17:24:16","slug":"matt-tebbut-crab-meat-with-carrot-slices-fennel-tarragon-parsley-and-a-glazed-bearnaise-sauce-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/140992\/matt-tebbut-crab-meat-with-carrot-slices-fennel-tarragon-parsley-and-a-glazed-bearnaise-sauce-on-saturday-kitchen\/","title":{"rendered":"Matt Tebbut crab meat with carrot slices, fennel, tarragon, parsley and a glazed bearnaise sauce on Saturday Kitchen"},"content":{"rendered":"

Matt Tebbut served up tasty crab meat with carrot slices, fennel, tarragon, parsley and a glazed bearnaise sauce for food heaven on Saturday Kitchen.<\/p>\n

The ingredients for the crab are: 250g freshly picked white crab meat, 1 lime, juice only, \u00bd tbsp finely chopped fresh tarragon, \u00bd tbsp finely chopped fresh parsley, \u00bd tbsp finely chopped fresh chives, salt and freshly ground black pepper.<\/p>\n

For the fennel, carrot and tarragon: 4 baby carrots, peeled into ribbons, \u00bd fennel bulb, core only, finely shaved, 1 sprig tarragon, finely chopped, 1 tsp fennel seeds, toasted and crushed, 1 tsp coriander seeds, toasted and crushed, 20ml cider vinegar and 2 tbsp olive oil.<\/p>\n

For the Bearnaise glaze: 150g unsalted butter, melted, 3 free-range egg yolks, squeeze lemon juice, 100ml double cream, whipped, salt and white pepper, pinch cayenne pepper.<\/p>\n

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