Dorset crab and Rollright tartiflette
In this dish, Elliot Hashtroudi reworks the traditional tartiflette by layering Dorset crab with Rollright cheese, a washed-rind British alternative to Reblochon. Layers of crispy pink fir potatoes are baked underneath the cheese until it melts, and the dish is finished with a topping of sweet crab meat.
Ingredients
Metric
Imperial
For the tartiflette base
- 250g of pink fir potatoes
- 100g of unsalted butter, plus extra for the potatoes
- 6 shallots, peeled and sliced lengthways
- 1 garlic clove, minced
- 2 tbsp of smoked paprika
- 200ml of dry vermouth
- 300g of crème fraîche
- 250g of brown crab meat, picked
- salt and pepper to season
- 275g of Rollright cheese
For the white crab topping
- 250g of white crab meat, picked
- 1 tbsp of mayonnaise
- 1 lemon, zested and juiced
- 1 bunch of dill
Method
Begin by boiling the pink firs in salted water. Once soft, allow to steam dry and then slice them into rounds
- 250g of pink fir potatoes
Caramelise the rounds in butter until crispy and golden brown on both sides. The potatoes should have a crisp texture and be firm enough to hold their own shape
Sweat the shallots and garlic in 100g butter
- 100g of unsalted butter, plus extra for the potatoes
- 6 shallots, peeled and sliced lengthways
- 1 garlic clove, minced
Once softened, but before they start to caramelise, add the paprika and vermouth
- 2 tbsp of smoked paprika
- 200ml of dry vermouth
Reduce the vermouth by half, then stir in the crème fraîche
- 300g of crème fraîche
Stir in the brown crab meat and season to taste
- 250g of brown crab meat, picked
- salt and pepper to season
Preheat the oven to 180°C fan
Add the fried potatoes to the tartiflette mix and combine, taking care not to break them
Add the tartiflette mix to a heatproof dish. Cut the Rollright cheese into chunks and place it on top of the tartiflette mix
- 275g of Rollright cheese
Bake in the oven until the cheese melts and forms a golden crust, about 10 minutes
For the topping, add the white crab meat and mayonnaise to a bowl and combine, before adding the lemon zest and the lemon juice into the mixture. The mayonnaise should be just enough to combine and create a structure - not too much, not too little
- 250g of white crab meat, picked
- 1 tbsp of mayonnaise
- zest of 1 lemon
Once the tartiflette is baked and ready, top it with the white crab mixture. Finish with some dill fronds and serve!
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