Crab gratin with brandy
Tip To make Melba toast, toast thick slices of white bread on both sides under the grill then remove the crusts.
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Cooking tools:
- Grill
- Saucepan
- Whisk
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Grater
- Baking sheet
- Baking dish
- Chef's knife
- Cutting board
- Bread knife
- Fork
- Measuring cup
- Spoon
Ingredients
- 2 x 100g pots Taste the Difference Orkney white and brown crab meat
- 1⁄2 onion
- 1 clove
- 2 peppercorns
- 1 bay leaf
- 100ml whole milk
- 100ml single cream
- 50g unsalted butter
- 30g plain flour
- 2 tbsp brandy
- 2 tsp finely chopped tarragon leaves
- 1 tsp mustard powder
- 3 medium egg yolks (freeze the whites to use in meringues, if you like)
- a squeeze of lemon juice, plus wedges, to serve
- a few drops of Worcestershire sauce
- 1 tbsp finely grated Parmesan
- 1 tbsp dried fine white breadcrumbs
- Melba toast and salad leaves, to serve
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