The Ninth

BYO Mondays is back for Spring.

Bring your favourite bottle on a Monday and it’s free corkage.

T&C: Up to 1 bottle per person
         Max of 6 bottles

Crab & seaweed tartlets

The inspiration for this dish came from Ganbara - a pintxos bar in San Sebastian. They have these spider crab tarts on the menu which are super delicious! I asked the waiter how they were made but he refused to tell me so when I got home, I tried to recreate the recipe. I was finally happy with the result on my fifth attempt! Our crab tarts are slightly different from the original. We use seaweed in the pastry and finish the tart with pickled shallots & sun-dried tomato powder for the extra Umami hit!

Crab mix

15g Butter 15g Flour 100g Crab bisque 50g Brown crab meat 100g White crab meat 50g Confit vegetables Lemon juice to taste Tarragon, chives and dill

Make a roux with the butter, flour, crab bisque and brown crab. Season to taste. Add all the remaining ingredients.

Confit vegetable

50ml olive oil 50g shallots finely chopped 50g leeks finely chopped Tomato fondu to taste

Sweat the shallots and leeks in olive oil until soft and translucent. Drain and add the tomato fondu.

Seaweed tartlets

500g plain flour 250g butter 5g seaweed powder Pinch salt Water

Place the flour and seaweed into a bowl. Add the butter and rub together with your fingertips until the mix resembles fine breadcrumbs. Add the salt. Gradually add the water to form a dough. Cling film and rest for 30mins. Shape into discs and blind bake for 15mins at 180C.

To serve, fill the tartlets with the crab mix, bake in the oven for 5mins. Finish with pickled shallots, lemon zest and sun-dried tomato powder.

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