Name: Caramelised Onion Tart with Scillonian Crawfish, Rock Samphire and Chive Hollandaise
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Ingredients: 1 tsp thyme leaves; Salt and pepper; 500 g fresh crawfish; 300 g puff pastry; Pinch of salt; ½ tbsp white peppercorns, crushed; 1 tbsp white wine vinegar; 50 ml cold water; 1 cup of salt; 20 g rock samphire; 10 g butter; 2.5 litres water; ½ lemon, juiced; 200 g clarified butter; Handful of chives, chopped; 4 egg yolks; 8 large onions; 75 g unsalted butter

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

A very simple but fresh and tasty dish showcasing the Scillonian crawfish that is caught by myself, the hotel owner. The crawfish is delivered within 5 minutes from the holding pot to ensure absolute freshness. — Robert Francis

Ingredients

For the caramelised onion tart

8 large onions
75 g unsalted butter
Salt and pepper

Method

For the caramelised onion tart

Halve the onions and cut each half into thin slices. Melt the butter in a frying pan over a high heat. Add the onions to the pan, cover with a lid and leave them to cook for 5 minutes until softened. Stir the onions and season with salt and pepper. Turn the heat down low and add the thyme leaves. Continue to sweat the onions u

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Ingredients

For the caramelised onion tart

Method

For the caramelised onion tart

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