Josh Angus, Head Chef at Hide Restaurant Shares the Recipe for their Crab Tartlet with Gooseberries & Avocado

Pickled Cucumber

- 2 Cucumbers
- 150ml Elderflower Vinegar

Peel cucumber, cut into quarters and deseed, flatten top and dice to 1.5 cm, place in a container with elderflower vinegar and compress; drain off any liquid. You can use the vinegar twice. Check with senior chef.

Pickled Apple

- 3 Granny Smith Apples
- 150ml Apple Juice

Peel and dice apples to 1.5cm, place in container with apple juice and compress; drain off any liquid. Check with senior chef.

Pickled Gooseberries/Grapes

- Gooseberries/White Grapes
- Pickle Liquor

Slice gooseberries / grapes 2mm thick and place in container with pickle, compress.

Tart Cases

- Pate a Bric Pastry from Woods
- Melted Butter (Half Salted, Half Unsalted)

Cut pastry out around the lid of a deli container, brush both sides with melted butter.

Place two layers on an upside down tart case making sure they are very central then place another tart case over them. Bake at 180 for 7 minutes. Check with senior chef.

Avocado and Kaffir Lime Puree

- 500g Avocado
- 20g Lime Juice
- 1g Vit C Powder
- 5g Salt
- 4 Kaffir Lime Leaves
- 150g Greek Yoghurt
- Water
- 1g Green Colour

Blend everything except yoghurt in vitaprep until very smooth. It may need a little water at the start.

Add yoghurt and blend again, check with senior chef for colour and seasoning, pass, store in squeezy bottle.

Filling

- 100g Crab Meat
- 10g Crab Mayonnaise
- 20g Greek Yoghurt
- 2g Chopped Dill
- 20g Pickled Cucumber
- 20g Pickled Apple
- 3g Salt

Mix together above. Check with senior chef. Keep chilled.

Brown Crab Mayonnaise

- 120g Pasteurized Egg Yolk
- 320g Brown Crabmeat
- 30g Water
- 15g Dijon Mustard
- 42g Lemon Juice
- 25g Chardonnay Vinegar
- 9g Salt
- 3g Sugar
- 500g Veg Oil
- 300g Extra Virgin Rapeseed Oil

Place all ingredients in a container and blend. 

Blend in the oil gradually until thick and homogenous. Check with senior chef. 

Avocado Slices

- Ripe Haas Avocado
- 4l Water
- 40g Salt

Bring 1l water to a boil and add the salt to dissolve. Remove from the heat and add the remaining water to cool it down. Check with senior chef.

Halve the avocado and remove the stone; carefully peel. C

ut the avocado into 5mm slices then place in the brine for minimum 1 hour.

Keep until required, but make sure they are at room temperature before serving.

Assemble

- Sea Purslane (Picked not too small, blanched 20 secds then refreshed and drained)
- Tart Case
- Avocado Slices
- Pickled Grapes
- Fennel Flowers
- Avocado Puree

In the tart case, pipe on a layer of the brown crab mayo, then top with a thin layer of sliced avocado.

Top with the crab mixture. Pipe on 7 dots of puree and top with 7 gooseberry slices, 3 fennel flowers (on the grapes) and x4 sea purslane.

Pipe a little oyster emulsion (if using anywhere else) / avocado puree on the base of the Mattes plinth or Nom plate, then top with the tart to stabilise it.