Poached Fleetwood Brill with Crab & Ginger Ravioli

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 1st June 2011
North West Young Chef of the Year

Poached Fleetwood Brill with Crab & Ginger Ravioli

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Poached Fleetwood Brill with Crab & Ginger Ravioli recipe a try in your kitchen? Main course cooked by Louis Tucker from Harvey Nichols in Manchester during the Greater Manchester Heat of the North West Young Chef 2011 Competition.


  • Court Bouillon & Brill
  • 1.15 litre of water
  • 3 carrots
  • 2 onions
  • 1 celery
  • 1 bouquet garmi
  • 6 peppercorns
  • 300ml white wine
  • 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
  • Tomato Fondue
  • 10 tomatoes peeled & concassed
  • 2 shallots finely diced
  • Coriander
  • Spinach
  • Pick and cook in emulsion to order


Bring to the boil, strain the court bouillon into a pan and bring to simmer, gently place turbot into court bouillon poach gently for 4-5 minutes.
Chop shallots, garlic, ginger & lemongrass, mix with crab meat & chopped coriander & season & 1 egg, mix well. 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.
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.

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