Recipe: Crab Cannelloni, Lemon and Vine Tomato

Ingredients

4 sheets fresh egg pasta
50g salmon fillet
2 scallops
2ooml double cream
100g white crab meat
1 tbsp chopped fresh herbs
Seasoning
8 blanched and deseeded diced tomatoes
4 lemons segmented
Chooped tarragon

Method

Puree the salmon and scallops, add the cream and place the mix in a bowl over ice
Fold in the crab meat and add the herbs
Place the pasta sheets onto cling film, place the mixture into a piping bag and pipe the mix onto the pasta
Roll the pasta in cling film and allow the cannelloni to chill in the fridge
Mix the tomato with the tarragon and season well
When you are ready poach the cannelloni for five minutes
Once cooked allow to rest for 1 minute, remove the cling film
To serve place the tomato salad on the plate and top with the cannelloni
Spoon over a little balsamic syrup and finish with fresh herbs