Begin by making the confit tomato. Cut a small cross in the skin of the tomato then place in a bowl of boiling water for 20 seconds. Drain then peel the skin off and discard; cut the tomato into quarters and remove the core. Spread the tomatoes, cut side down, on a greased baking tray spaced about 1cm apart. On each tomato, put one fine slice of garlic, sprinkle of thyme, a bay leaf and a drizzle of olive oil.
Roast the tomatoes until they’re shrivelled and dark red but still hold their shape, about 45 to 50 minutes. Remove from the oven and set aside. Keep the oven switched on.
For the cocktail sauce;
Meanwhile, make the cocktail sauce by combining the mayonnaise, ketchup, Tabasco®, brandy, salt and pepper. Mix well and place in the fridge to chill.
For the tuile:
For the dill and espellete tuile, put the egg white in a medium bowl and whisk it lightly until frothy, then sift in the flour and mix in the melted butter. Add dill, roughly chopped, and espelette pepper. Spoon about a tablespoon of the tuile mixture onto a baking tray lined with baking parchment and spread into a long thin shape using the back of a spoon.
Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and allow to cool.
For the avocado:
Slice the avocado in half lengthways then remove skin and stone. Use a spoon to scoop out the flesh. Blend the avocado flesh to get a smooth paste. Add lemon juice, salt, pepper and mayonnaise.
For the crab tian:
Combine together the crab meat, 1 tablespoon of the prepared cocktail sauce, finely chopped shallots, and fresh coriander.
Onto a serving plate, spoon 1/4 of the crab mixture into deep biscuit cutter, then carefully remove the cutter to leave a nice round shape. On the side make an avocado quenelle with two big tablespoons. With a squeezy bottle, put the extra of cocktail sauce on the plate then add your tuile on the top of the crab tian and place a wedge of tomato on the side. Repeat to make four serving plates.
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