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