Tom Brown's potted shrimp crumpet

Wednesday 22 January at 5:28pm

He’s the Heston of the fish world! Tom Brown joins us for the first time as he cooks up his signature dish, potted shrimp crumpet - this dish not only looks impressive, it tastes impressive too!

And to tickle those taste buds even more, Tom’s incredible array of sea-cuterie will leave you fishing for more.

Potted shrimp crumpet

Ingredients

For the crumpets

125g/4 1/2 oz bread flour

¼ tsp caster sugar

10g/ ⅓ oz fresh yeast or 7g sachet dried yeast

¼ tsp bicarbonate of soda

150ml/5fl oz tepid water

Butter, for greasing

For the shrimps

Pinch cayenne pepper

Pinch smoked paprika

½ tsp nutmeg

½ tsp mace

250g/90z unsalted butter

1 lemon, zest and juice

2 large gherkins

½ medium kohlrabi

Handful picked flat leaf parsley leaves

250g/9oz brown shrimps

Olive oil, for drizzling

Sea salt and freshly ground black pepper

Method

To make the crumpets, mix everything together in a bowl and whisk until smooth. Cover and leave to stand somewhere warm for 15 to 20 minutes, or until bubbles begin to form on the surface.
Grease eight 9cm/3 ½ inch tart rings with the butter and place in a large frying pan over a low heat. Fill the rings ¾ full with the crumpet mix and cook for 10-12 minutes, or until the top has a skin on it and the mixture is almost cooked through. Then place under a hot grill for a few minutes until lightly brown. Leave to cool on a wire rack.
Meanwhile, to make the potted shrimps, gently toast the cayenne paprika, nutmeg and mace in a dry pan until fragrant, being careful they do not burn. Add the butter and lemon zest and cook until the butter has melted. Remove from the heat and set aside to infuse.
Shred the gherkins and kohlrabi on a mandolin, or a course grater, into a bowl. Stir in the parsley, a drizzle of olive oil and a pinch of salt and pepper. Mix well and set aside.
Add the shrimps and lemon juice to the butter mixture and cook until hot and the shrimps are pink
Preheat the grill to high. Toast the crumpets to warm through, then transfer to plates and spoon over the shrimps and the butter sauce. Top with the kohl rabi and gherkin mixture and serve.