North Shields crab, Florence fennel and toasted sourdough
Serves: 2
Ingredients
- 100g picked white crabmeat
- 50g brown crabmeat
- juice of ½ lemon
- salt and pepper
- Dressing:
- 100ml rapeseed oil
- 1 tbsp apple vinegar
- 1 tsp English mustard
- Fennel pesto:
- handful of fennel tops
- 2 tsp toasted pine nuts
- 2 tsp grated Parmesan cheese
- 100ml rapeseed oil
- ½ garlic clove, grated
- salt and pepper
- Toasted sourdough:
- 2 thin slices sourdough
- rapeseed oil
- To serve:
- handful of fennel tops
- spring onions
Method
- Combine crabmeats with the lemon juice; then add salt and pepper to taste.
- Set aside.
- For the dressing, whisk all the ingredients together.
- Set aside.
- For the fennel pesto, combine all the ingredients in a liquidizer and blend until smooth.
- Set aside.
- For the toasted sourdough, preheat the oven to 180C/Gas4.
- Slice the sourdough as thinly as you can.
- Place on a baking sheet, drizzle over some rapeseed oil, and bake for 5 mins.
- To serve, use two dessertspoons to mould some crabmeat to form quenelles.
- Place three on each plate.
- Lightly coat the fennel tops with the dressing, and place around the crab.
- Dot around the pesto, and finish with the toasted sourdough and spring onions.
