Soft Polenta with Crab, Chilli, Lemon and Fennel

 

This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs.

What you will need

90 ml extra-virgin olive oil

1 baby fennel bulb, thinly shaved on a mandolin, fronds coarsely chopped

1 garlic clove, finely chopped

½ long red chilli, finely chopped

250 gm picked crab meat, such as blue swimmer or spanner

Finely grated rind and juice of 1 lemon, or to taste, plus lemon wedges, to serve

2 tbsp coarsely chopped flat-leaf parsley

  Soft polenta

500 ml (2 cups) chicken stock

100 gm coarse polenta

30 gm butter, diced

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