Crab cannelloni, lemon andvine tomatoes, Banyuls and Maussane oil – by Chris Galvin

	Crab cannelloni, lemon andvine tomatoes, Banyuls and Maussane oil

4 pasta sheets, 12cm x 6cm each
For the filling
2 scallops
50g salmon fillet
200ml chilled double cream
100g white crabmeat, carefully picked
1tbs fines herbes
Salt and pepper

For the vine tomatoes Ripe vine tomatoes, quartered and deseeded
Lemon, segmented and diced
Tarragon, chopped
Sea salt

METHOD

Purée the scallops and salmon, add the cream carefully.

Put the mixture into a bowl over ice, fold in the crabmeat and fines herbes and season. Pipe on to the pasta, wrap in clingfilm and chill.

Mix the vine tomatoes ingredients to order. To serve, poach the cannelloni for five minutes and allow to rest for one minute. Place the tomato/lemon mix in the centre of a dish, lay the cannelloni on top.

Pour a little Maussane olive oil around and pour the Banyuls wine on the oil. Finish with snipped herbs.

Chris Galvin

Photo © Tom Stockhill