Tian of white crab, avocado and langoustine emulsion – By Julian Wright
Ingredients
(Serves four)
175g white crabmeat
Fresh coriander stalks, finely chopped
Grated zest of one lemon
60g mascarpone
2 ripe avocados, peeled and roughly chopped
1 chilli, deseeded and finely chopped
Juice of one lemon
6 large langoustines (shell on).
Peel and keep the shells and claws
For the emulsion
1 onion, diced
1 clove garlic, peeled
1 carrot, diced
25g butter
2 dashes Tabasco
2 dashes Worcester sauce
2tbs tomato purée
120ml dry white wine
600ml water
100ml milk
Method
Sweat off the ingredients for the emulsion, including the shells and claws from the langoustines, in a heavy-based pan and add tomato purée. Cook on a high heat for two minutes to soak up all juices, then add the wine and reduce. Add water, cook over a medium heat for 10 minutes and strain through a fine sieve. Add milk and reserve.
Place crabmeat, coriander, zest of lemon and mascarpone in a bowl and mix. Season.
Place avocado, chilli and juice of lemon in another bowl and season.
Layer both mixes, one on top of the other, in a hoop or similar and turn out on to a plate. Whisk up langoustine and milk with a hand blender and spoon around your tian. Garnish with whole langoustines and chopped coriander.
By Julian Wright, head chef, Livingstons, Linlithgow, Scotland
