Island Life Magazine Ltd April/May 2011 | Page 127

food Island Life - April/May 2011 Recipe Ben Cooke The Little Gloster BEMBRIDGE CRAB AND ISLE OF WIGHT SMOKED HADDOCK CREPE SERVED WITH MORNAY SAUCE, POACHED EGG AND TOMATO CONCASSE Ingredients Crepe: 250g Flour 2-3 Eggs 25g Melted Butter 550ml Milk Mornay Sauce: 50g Flour 50g Butter 400ml Milk 100ml Cream 75g Strong Hard Cheese (Gruyere or Comte) Crepe Filling: 200g 50/50 Best Dressed Bembridge Crab 600g Phillips Fine Foods Own Smoked Haddock Finely Chopped Chives and Dill Pinch of Cayenne Pepper Seasoning to taste Tomato Concasse: 3 Vine Ripened Tomatoes Skinned and Diced 30ml Good Virgin Olive Oil Juice of Half a Lemon Finely Chopped Chives an