To serve four: For the tian 6oz white crabmeat 2 avocados, ripe, peeled and roughly chopped 6 langoustines (shell on) – peel and keep the shells and claws (discard head) 1 chilli, deseeded and finely chopped Fresh coriander, chopped Zest of 1 lemon Juice of 1 lemon 2oz mascarpone For the emulsion 1 onion, finely chopped 1 clove garlic, peeled langoustine shells and claws 1 carrot, finely chopped 1 knob of butter 2 dashes of Tabasco 2 dashes of Worcester sauce 2 tablespoons of tomato puree 1 glass of white wine 1 pint of water 100ml milk
Sweat off all the ingredients for the emulsion in a heavy based pan and add tomato puree. Cook on a high heat for two minutes to soak up all juices, then add wine and reduce. Add water, cook over a medium heat for 10 minutes and strain through a fine sieve. Add milk and serve. Place crabmeat in a bowl with coriander, zest of lemon, mascarpone and mix. Season. In another bowl, place avocado, chilli, juice of lemon and season. Ring both mixes and place one on top of the other and place on plate. Whisk up langoustine and milk with a hand blender till frothy and spoon around your tian. Garnish with whole langousine and sprinkle with chopped coriander. Recipe by Julian Wright, head chef, Livingston’s restaurant, Linlithgow, West Lothian This recipe first appeared in the December 2006 issue of Cost Sector Catering/Eat Out magazine.