Crab cannelloni, lemon andvine tomatoes, Banyuls and Maussane oil – by Chris Galvin

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	Crab cannelloni, lemon andvine tomatoes, Banyuls and Maussane oil

INGREDIENTS (serves four) 4 pasta sheets, 12cm x 6cm each For the filling 2 scallops 50g salmon fillet 200ml chilled double cream 100g white crabmeat, carefully picked 1tbs fines herbes Salt and pepper For the vine tomatoes Ripe vine tomatoes, quartered and deseeded Lemon, segmented and diced Tarragon, chopped Sea salt ### METHOD Purée the scallops and salmon, add the cream carefully. Put the mixture into a bowl over ice, fold in the crabmeat and fines herbes and season. Pipe on to the pasta, wrap in clingfilm and chill. Mix the vine tomatoes ingredients to order. To serve, poach the cannelloni for five minutes and allow to rest for one minute. Place the tomato/lemon mix in the centre of a dish, lay the cannelloni on top. Pour a little Maussane olive oil around and pour the Banyuls wine on the oil. Finish with snipped herbs. Chris Galvin Photo © Tom Stockhill