BROWN CRAB AND CRÈME FRAÎCHE TARTLET WITH PRESERVED LEMON AND HERB EMULSION

Serves 2

100g cooked crab meat (picked to ensure no shell) – you can this get from most fishmongers

Lemon zest from a 1/4 of a lemon

1 tbsp crème fraîche

5g chopped dill

1 shortcrust pastry block

Preserved lemon

10g chopped dill or parsley

2 heaped tbsp mayonnaise

Salt l Mix together your crab meat, lemon zest, crème fraiche and dill in a bowl and set aside l Roll out your shortcrust pastry until it is as thick as a 20 pence coin. Cut two circles 12cm diameter or 4 cm wider than your desired mould. l Using tart cases, turn so the bottom is upwards (upside down) – I use Matfer mini Brioche moulds, which can be purchased from cookware stores or Amazon. l Spray the tart mould with oil spray and place the pastry over the tart mould, piecing the pastry with a fork, using a skewer push the pastry between the fluted gaps and place another mould over the top and repeat the process. Pre-heat the oven to 170ºC and bake for twelve minutes then remove the moulds and bake for another five minutes. l Peel your preserved lemon, keep the skin and thinly slice it. Using a blender, blend the dill or parsley with the mayonnaise. l To plate, put your crab filling in a tart case and add a dollop of the emulsion to the plate. Garnish the tart with sea herbs or dill and with the thinly sliced preserved lemon on top.

COLIN NICHOLSON is Head Chef at Mingary Castle. See Colin in the La Española Chefs Theatre on Sunday 13 August at 5pm