Wash and cut the tomatoes.
Robo-coupe well with the herbs, pop into a muslin bag over a sieve and bowl tie with string tightly.
Hang for 8 hours minimum. Heat a little of the consommé, soak the gelatine in cold water for 2 minutes, squeeze out the excess water, then whisk into the hot consommé, then whisk into the cold consommé. Pour into bowls, leave to set for around 30 minutes
Blanche lovage until tender with no resistance, drain and squeeze excess waters.
Blend cooled lovage with oil gently to begin, then full speed for no longer than 5 minutes. Pass through chinois lined with muslin cloth. Cool over ice quickly.
To make the mayo, place the egg yolks into a mini food processor with the mustard, blitz and drizzle in the lovage oil. Season.
For the crab salad, mix together the crab, a squeeze of lemon and 3tbs of lovage mayo. Spoon on top of the consomme. Pipe 5 dots of the lovage mayo around the crab. Garnish with wood sorrel, micro coriander, chervil and sourdough croutons and extra lovage oil if desired.
Wash and cut the tomatoes.
Robo-coupe well with the herbs, pop into a muslin bag over a sieve and bowl tie with string tightly.
Hang for 8 hours minimum. Heat a little of the consommé, soak the gelatine in cold water for 2 minutes, squeeze out the excess water, then whisk into the hot consommé, then whisk into the cold consommé. Pour into bowls, leave to set for around 30 minutes
Blanche lovage until tender with no resistance, drain and squeeze excess waters.
Blend cooled lovage with oil gently to begin, then full speed for no longer than 5 minutes. Pass through chinois lined with muslin cloth. Cool over ice quickly.
To make the mayo, place the egg yolks into a mini food processor with the mustard, blitz and drizzle in the lovage oil. Season.
For the crab salad, mix together the crab, a squeeze of lemon and 3tbs of lovage mayo. Spoon on top of the consomme. Pipe 5 dots of the lovage mayo around the crab. Garnish with wood sorrel, micro coriander, chervil and sourdough croutons and extra lovage oil if desired.
