Name: Piccolo Tomato Consommé With Crab Recipe
Total time: 120 min
Yield: 4
Cuisine: British

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This stunning tomato recipe showcases the fruits at their very best. The set consomm is topped with lightly marinated tomatoes, sweet crab meat and crunchy croutons, with the fresh flavour of dill throughout. A fantastic starter for a dinner party, all the elements can be made in advance. 

How to make Piccolo Tomato Consommé With Crab Recipe

Matthew Tomkinson

Crawler

British

<p>This stunning tomato recipe showcases the fruits at their very best. The set consomm is topped with lightly marinated tomatoes, sweet crab meat and crunchy croutons, with the fresh flavour of dill throughout. A fantastic starter for a dinner party, all the elements can be made in advance. </p>

Piccolo tomatoes

Salt

Basil

Gelatine leaf

Chopped dill

Extra virgin olive oil

Fine sea salt

Freshly ground black pepper

White crab meat

Creme fraiche

Granny smith apple

Cucumber

Slices of brioche

Olive oil

Dill

Lemon

For the consomm, keep any stalks and green tops intact and thoroughly blend the tomatoes with the salt, sugar and basil. In the fridge hang the tomato pulp in two sheets of muslin over a non-reactive bowl and allow to drip overnight.

step 1

The next day, measure out 250ml of the liquid and gently warm through. Squeeze the leaf of gelatine to drain it and stir into the liquid until dissolved. Allow to cool to room temperature and then pour a couple of millimetres into 4 shallow starter bowls. Place in the fridge to set.

step 2

step 3

To make the marinated tomatoes, blanch them in boiling water for 30 seconds then transfer to iced water. Peel the tomatoes and cut each one in half from the top. Place cut-side up on a tray just big enough to take them all in one layer and sprinkle with a little olive oil, salt, sugar, dill and a few grinds of pepper. Place in the oven for 3 minutes, then remove and allow to cool.

step 4

Check the crab for any pieces of shell or cartilage, place in a bowl and stir through the crme frache, apple, cucumber and dill. Check the seasoning and chill in the fridge.

step 5

Dice the brioche and gently fry in a little olive oil in a wide non-stick pan until just golden all over. Drain well and season with salt.

step 6

To serve, place 6 of the tomato halves randomly in a single layer on top of the set consomm in each of the bowls. Between the tomatoes, place teaspoons of the crab mixture. Sprinkle with brioche croutons and then place the dill sprigs around. Just before serving, pass the lemon over your grater just once over each bowl so the dishes are seasoned with a little of the lemon zest and oil.

step 7

Great British Chefs