Crab with Tomato Granita Recipe - Great British Chefs

Ingredients

• 200g of king crab, picked white meat only
• 20g of white wine vinegar
• 1 tsp Dijon mustard
• 80g of olive oil
• 1 pinch of salt
• 1kg tomatoes, deseeded
• 5 basil leaves
• 5 coriander leaves
• 1/2 fennel bulb
• 1/2 tsp fennel seeds, crushed
• 1/2 shallot
• 1 tbsp of tomato purée
• 750ml of water, cold
• 50g of white wine
• 1/4 lemon, juiced and zested
• 18g of white wine vinegar
• salt, to taste
• 20 micro coriander shoots
• 20 micro red amaranth leaves
• 20 micro watercress leaves
• samphire, blanched
• pea shoots
• 1 handful of basil, washed and picked