Chef Scott Pickett reveals a recipe from his fine diner, Audrey’s, at The Continental Sorrento.
1 tbsp extra virgin olive oilStart the tomato consomme one day in advance. Blend the fresh and tinned tomatoes in a blender at high speed, until you have a puree. Pour the puree into a sieve lined with a clean Chux cloth, hang over a bowl and allow the liquid to drip through overnight .five minutes at high speed .To make the tomato salad, combine tomatoes, sherry vinegar, olive oil, sea salt and pepper in a bowl, tossing gently. Set aside to macerate.
Mix the olive oil, sherry vinegar and tarragon in a bowl, and gently toss the crab salad until coated. To serve, mound six tomato slices in each serving bowl and top with a full tablespoon of crab mix. Combine 200ml tomato consomme with 50ml kelp oil in a small jug, mixing well, and pour three tablespoons of kelp consomme around the crab. Top with a few beach herbs for freshness.
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