The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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

11 September 2006

!
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
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking