It’s scorchio – and we love the warmer evenings, don’t you? No one wants stodgy food during the heatwave, so we’re bringing you this delicious dish from seafood chef, Gregory Milne.
What a treat to have Gregory feature on our blog. He’s head chef at The Sail Loft in Cornwall, which looks out over the ancient harbour. An avid forager, he’s embraced the local, seasonal and sustainable ethos of St Michael’s Mount with his spring menu for the restaurant. From handpicked crab landed fresh across the bay, to local cheeses and homemade chutneys, he has scoured the county to bring the best produce to the eaterie.
Working as a chef on and off for almost seven years, stopping only to play music and to intern with the National Trust, as a community ranger, Greg has a real passion for cooking fish – and today he shares his recipe for crab tartine. Take a look below to view the full recipe and give it a go while the weather’s still lovely. You could even try it for your next dinner party, or as a starter before you bring out the barbecue!
Brown Crab Tartine by Gregory Milne
Gregory says: “This is a light and fresh open-faced sandwich perfect for a spring or summer lunch enjoyed under the sun’s rays. “Tartine is French for ‘a slice of bread’ and is traditionally adorned with spreadable delicacies. This could also be adapted to make a light starter or even a canape for your summer soirees. We finish the tartines with a drizzle of wild garlic oil, nasturtium, parsley and chervil, but honestly, any of your favourite herbs will marry well with this.”
Here’s what you’ll need…
Brown crab mayonnaise – Makes enough for 6
- 225g Brown crab meat
- 125g homemade mayonnaise or Tracklements mayonnaise
- The rind of half a lemon
- A good squeeze of lemon juice
- 7g tarragon
- 7g dill
- 5g chervil
- 10g flat leaf parsley
- Salt and pepper to taste
- Thick slices of good sourdough cob or better homemade bread
- Picked white crab meat
- Herb oil
- Taking care not to bruise the herbs, chop finely and add to a mixing bowl, before adding the crab and mayonnaise. Grate the lemon over the bowl catching the rind and essential oils, juice half the lemon and mix thoroughly. Adjust the seasoning to taste and a set aside.
- Slice the cob thickly and toast on both sides, slathering the crab mayonnaise over one side of the toasted bread and adorning with the white crab meat – don’t be stingy, Gregory says.
- Season lightly and top with herbs and a drizzle of herb oil. Serve with a smile and maybe a herb salad – et voila!
Don’t forget to let us know if you try this recipe? We’d love to know how it works out for you. In the meantime, why not follow us on Facebook? You can also check out the rest of our food-related articles, including recipes and cooking tips, on our lifestyle blog.
Until next time…