Challenge: New Year's
Dish: Benjamin's Poached Crab, Roasted Marrow, Tarragon, Herbs, and Potato Chips
2 ea merus crab legs, taken out of the shell
½ lb clarified butter
½ lb European salted butter
1 ea marrow bone
1 tbsp shallot, fine dice
2 cup champagne
2 tbsp champagne vinegar
3 ea yolks
1 tsp Dijon
1 ea lemon, zest & juice
2 cup grapeseed oil
1 pkg tarragon, blanched & chopped
2 tbsp shallot
2 tbsp crème fraiche
1 ea Yukon gold potato, sliced on mandolin and rinsed in cold water
Warm butter to 120F. Slowly poach crab meat to gently warm. Keep warm off heat.
Boil marrow bone 5 min in salted water. Remove and press marrow out. Season and sear in a hot pan with grapeseed oil to caramelize all sides. Drain on paper towels.
Reduce champagne and vinegar and shallot by half. Pour into yolks, whisk over double boiler until frothy, thick and cooked. Season.
Heat clarified butter to 325F, fry potato slices to make chips. Season.
Garnish with sorrel, dill, watercress, caviar, horseradish, lemon zest and maldon.