Gastronomixs

Crab tart with hollandaise sauce

In a previous month we welcomed the Scottish Isaac McHale as guest chef. He is the co-founder and chef at The Clove Club* in London. The restaurant was opened in 2013 and managed to make incredible headway in a relatively short space of time. The restaurant was awarded a Michelin star in its first year and is currently at number 26 of the World’s 50 Best Restaurants. At the Clove Club the focus is on serving more vegetables, cooking with forgotten British ingredients, and updating classic dishes. An example of this are the haggis doughnuts: sheep’s stomach filled with offal.

Isaac McHale was taught the trade by some of the very best chefs. He completed work placements with Mark Best at Marque in Sydney, René Redzepi at noma** in Copenhagen, and Tom Aikens at Elystan Street* in London. After this, he spent six years working at The Ledbury** in London under chef Brett Graham. In 2016 he opened Luca together with his business partners. Luca is a British restaurant inspired by Italian cuisine.

Picture by PA Jorgensen.

Creation by Isaac McHale, The Clove Club*, London, United Kingdom.

Crab tart with hollandaise sauce

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Ingredients

2

sheets

brick pastry

1

 

egg yolk

400

g

crab meat

50

g

yoghurt, hung

150

g

cream, lightly whipped

15

g

chives, chopped

5

g

lemon juice

3

g

salt

100

g

egg yolks

30

g

water

80

g

brown crab purée

35

g

elderflower vinegar

10

g

lemon juice

200

g

butter

15

g

allspice

4

g

mace

4

g

thyme, dried

2

g

bay leaves, dried

2

g

oregano, dried

55

g

celery salt

140

g

ground sweet paprika

10

g

Colman’s mustard

16

g

black pepper

8

g

fennel seeds

60

g

salt, fine

Preparation method: tart shells
  • Stick two pieces of brick pastry together with egg yolk.
  • Cut out with the size 60 cutter.
  • Place the cut brick pastry in a tart shell, use another tart shell to push it down, and place in between two heavy black trays. Repeat this until all the shells are full.
  • Cook at 175°C for nine minutes. Check to see if they are nice and golden, as they may need a bit longer.
Preparation method: crab mix
  • Combine the lightly whipped cream and yoghurt.
  • Fold in the crab.
  • Add the chives.
  • Season with lemon juice and salt.
Preparation method: hollandaise sauce
  • Combine the water, egg yolks, and brown crab purée and beat over a bain-marie to create a sabayon.
  • Slowly whisk in the melted butter until thick.
  • Add the elderflower vinegar, lemon and salt.
Preparation method: devilled spice
  • Blend together all ingredients.

Finishing and presentation

  • Fill the tart shells with the crab mix.
  • Finish with the hollandaise sauce.

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