Traditional Scottish Recipes
- Tian Of White Crab, Avocado and Langoustine Emulsion

This recipe (and illustration) for a Tian of White Crab comes from the Head Chef Julian Wright of the 2 AA rosette restaurant Livingston's, based in Linlithgow. The ingredients below are sufficient for four people.


For the Tian

For the Emulsion

Sweat off all the ingredients for the emulsion in a heavy based pan and add tomato puree. Cook on a high heat for 2 minutes to soak up all juices, then add wine and reduce. Add water, cook over a medium heat for 10 minutes and strain through a fine sieve. Add milk and reserve.
In a bowl place crabmeat, coriander, zest of lemon, mascarpone and mix. Season. In another bowl, place avocado, chilli, juice of lemon and season.
Ring both mixes and place one on top of the other and place on plate. Whisk up langoustine and milk with a hand blender till frothy and spoon around your Tian. Garnish with whole langoustine and sprinkle with chopped coriander.

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