Poached Fleetwood Brill with Crab & Ginger Ravioli

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 1st June 2011

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.

Ingredients

  • 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

Method

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.