4 Strips of Streaky Bacon
2 Potatoes, mashed
100g/4oz Crab Meat
1 Teaspoon Horseradish
1 Tablespoon Cream
4 Ripe Tomatoes
1 Tablespoon Balsamic Vinegar
2 Tablespoons Olive Oil
Remove any membrane (inner skin/dark coloured) with a sharp knife. Cut into 4 equal tournedos, wrap around with bacon, just to overlap, cut away any excess and hold with a toothpick. Coat in flour and gently pan fry on all sides to colour. Place on an oven tray and finish in a moderately hot oven for 10 minutes.
Mix the crabmeat, mashed potato, horseradish & cream. Season with pepper & nutmeg and keep warm.
Plunge the ripe tomatoes into boiling water for 30 seconds, remove and refresh in cold water. Remove the skin and pulp. Work the tomato through a sieve with the back of a spoon or blend. Add the vinegar and oil slowly, either whisking by hand or in a blender.
Spoon out the crab mash, 2 per plate. Remove the toothpick from the tournedos and place on the mash, drizzle the dressing around and decorate with some fresh herbs.