Editor’s note: British Airways “Club” magazine publishes as a regular feature a club sandwich recipe contributed by a world class chef. BA is kind to share the recipe with bloggers. In its September 2015 issue chef Chris “Gerber” Mathie, a production chef at The Little Nell Restaurant and hotel in Aspen, Colorado shared his refreshing take on the traditional club sandwich, which remains the ideal meal before hitting the slopes.
Guest Blog by Chris Mathie—The Club Sandwich is a staple on the menu at The Little Nell. We use applewood-smoked bacon, plus ham and turkey galantine from Fra’mani [the food company owned by San Francisco-based chef Paul Bertolli].
|Chef Chris Mathie, Sous Chef, Little Nell Restaurant|
My twist on the classic would be a Crab Club with crispy crab cakes, smoked salmon and crispy pork belly, lemon caper aioli, tomato, lettuce and fresh rocket served on buttery brioche bread.
Chris Mathie’s crabby twist on the Club Sandwich
Ingredients (makes one sandwich)
For the sandwich
45g fresh salmon (see curing recipe below)
2 x 75g crab cakes (see recipe below)
3 pieces of sliced brioche
15g lemon aioli (see recipe below)
45g pork belly
90g rocket leaves
3 slices tomato
1 thin slice red onion
For the smoked salmon cure
21g kosher salt
7g bay leaf
2g brown sugar
90g coriander, ground
85g white pepper
15g cinnamon, ground
15g fennel, ground
15g cloves, ground
For the crab cakes
450g crab meat
50g unsalted butter
3 large eggs
70g grapeseed oil
20g garlic, peeled
100g shallots, peeled
10g parsley, chopped
15g chives, chopped
40g panko breadcrumbs
For the lemon aioli
14g lemon juice
1 tbsp lemon zest
1 tbsp capers
1 tbsp tarragon, chopped
1 tbsp chives, chopped
1 tbsp chervil, chopped
1. To make the smoked salmon cure, combine all ingredients and coat the salmon on both sides thoroughly. Leave in a cool, dry place for two days.
2. After two days, smoke in a smoker for 90 minutes. Slice thinly.
3. To make the crab cakes, combine all the ingredients and mix well.
4. Form each crab cake into a patty (approximately 75g in weight). Coat the outside of each cake with panko breadcrumbs, then leave to one side.
5. To make the lemon aioli, combine all the ingredients thoroughly in a bowl.
6. To make the sandwich, begin by searing the crab cakes until crispy.
7. Sear the pork belly until crispy.
8. Toast the brioche slices.
9. Assemble the sandwich: spread aioli on the bread, toss the arugula in olive oil and lemon juice, and season.
10. Place the rest of the ingredients evenly on the sandwich in between the three pieces of brioche.
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