Poached Fleetwood Brill with Crab & Ginger Ravioli
Court Bouillon & Brill
• 1.15 litre of water
• 3 carrots
• 2 onions
• 1 celery
• 1 bouquet garmi
• 6 peppercorns
• 300ml white wine
1. Bring to the boil, strain the court bouillon into a pan and bring to simmer.
2. Gently place turbot into court bouillon poach gently for 4-5 minutes.
Crab & Ginger Ravioli
• 200g crab meat
• 2 shallots
• 2 cloves garlic
• 1 tbsp chopped ginger
• 1 stick lemongrass
• 2 tbsp chopped coriander
• 3 eggs
• 200g pasta flour
• Fresh chives
• Saffron
1. Chop shallots, garlic, ginger & lemongrass, mix with crab meat & chopped coriander & season & 1 egg, mix well.
2. Combine flour, 2 eggs, saffron water & pinch of salt, form into a ball & knead for 10 minutes, roll out pasta, fill very thin and make raviolis as usual, then blanch for 30 seconds, to reheat drop in water for 6 minutes.
Tomato Fondue
• 10 tomatoes peeled & concassed
• 2 shallots finely diced
• Coriander
1. Fry off shallot until soft but no colour and tomatoes cook out for extra 1-2 minutes then strain in muslin, to order heat up and add coriander.
Spinach
1. Pick and cook in emulsion to order
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