Grilled Corn-on-the-Cob with Spring Onions and Crab Gratin

Grilled corn and spring onions topped with a creamy wine sauce and crabmeat, glazed until golden and bubbling.

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

2
piece

Egg Yolks

free-range

150
ml

Double Cream

Liquids

50
ml

White Wine

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

1
pinch

Cayenne Pepper

OilsFats

15
ml

Olive Oil

for drizzling

Seafood

55
g

White Crabmeat

Vegetables

1
piece

Sweetcorn Cob

cut into four pieces

4
piece

Spring Onions

whole

Steps

Drizzle corn pieces with olive oil and season with salt and pepper.
Griddle the corn on a hot pan for 4 to 5 minutes.
Add spring onions to the pan and griddle until chargrilled.
Transfer the vegetables to a small gratin dish.
Whisk white wine, egg yolks, and cream in a bowl over simmering water until thickened.
Pour the thickened sauce over the vegetables.
Top with cayenne pepper and crabmeat.
Glaze the top with a blowtorch until golden and serve.