Crab and Tomato tian

Angie Kelly

Time:: 1-2 hours
Difficulty:: Medium
Special options:: Dairy-free, Nut-free, Egg-free

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Ingredients

1 large tomato per person, peeled, cut into quarters, seeded and blanched
Title:Marinade
50ml Cabernet Sauvignon vinegar
5ml balsamic vinegar
Half a Spanish onion, finely diced
Half a bunch fresh basil, chopped
8 chopped olives
Title:Filling
Half bunch chopped chives
100g cooked crab meat
20g diced avocado
Fish sauce to taste Lime juice to taste
Title:Basil oil
1 bunch basil
Half bunch flat leaf parsley
100ml olive oil
100ml vegetable oil

Method

One 125ml tian mould per person

Marinade

Marinate the tomato quarters for one hour. Drain off the marinade and press the tomato mixture into a tian mould, squeezing out as much liquid as possible.

Filling

Combine all ingredients (taking care not to overmix the avocado) and press crab mixture into the tian moulds on top of the tomatoes. Leave until ready to serve.

Basil oil

Blanch basil and parsley then refresh them with cold water. Blend with oils.Allow to settle, then strain. Season oil with lemon juice, salt and pepper.

To serve

Turn tian mould on to white plate. Dress a bunch of baby salad leaves such as coriander, basil and chervil, with basil oil and season. Place the leaves on top of each tian. Drizzle more basil oil around the plate.

Main ingredient:: Shellfish
Cuisine:: French

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