Crab Ravioli With Mussel With Potato Mariniere Wilted Spinach And Caviar Recipes

CRAB RAVIOLI WITH MUSSEL WITH POTATO MARINIERE, WILTED SPINACH AND CAVIAR

Steps:

• For the lobster tapioca garnish, place the tapioca in a pan with the lobster stock and heat until the tapioca becomes translucent. At this point, remove the tapioca from the heat and drain off the liquid into a container. Taste the tapioca and add salt as required. Add a little of the cooking liquid back to the tapioca and spread the mix evenly over a silicon mat and dry in a dehydrator or a very low oven until crisp (this will take a few hours).
• For the garnish, snap off a few pieces of the tapioca crisp and fry in oil until crisp and puffed up. Set aside until ready to serve.
• To make the pasta, in a food processor, mix the flour and egg yolks until they come together to form a rough dough. Squeeze a piece of the dough, if it feels hard add some more egg yolk and mix again. The dough should be firm but pliable.
• Tip the dough out onto a lightly floured work surface and knead the dough for five minutes. Wrap in cling film and place in the fridge to rest for 30 minutes.
• For the crab mousse, put the salmon and egg white into a food processor and pulse until smooth then slowly add the cream, pulsing to combine. Transfer the mousse to a bowl and add the picked white crab meat, chopped dill and chopped ginger. Season, to taste, with salt and pepper. Spoon the mousse into a piping bag fitted with a large plain nozzle and set aside.
• Take the pasta out of the fridge and cut it into two pieces. Put the dough through the pasta machine one setting at a time, starting at the largest and working down to the last and smallest setting. Put the other piece through the machine. You now have two long sheets of pasta.
• Brush one pasta sheet with some egg yolk and pipe four equally-sized balls of the crab mousse, about 6cm/2½in apart, in a line along one side of the pasta. Lower the other sheet of pasta over the mousse and gently pat it down using your fingers to seal all around the each ball of filling.
• Using a 4-6cm/2-3in cutter, cut out the ravioli into neat rounds.
• For the mussels, clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.
• Heat a heavy-bottomed pan and add the mussels. Cover with a lid. After a minute, add the shallots, garlic, thyme and the white wine. Replace the lid and steam the mussels until they are all open (discard any that don't open). Add the cream and bring to a boil. Strain the mussels, reserving the sauce and leave to cool slightly until safe to handle and pick out the mussel meat from the shells.
• Add the mussel meat, diced cooked potatoes and chives to the cream sauce and warm through. In a separate pan wilt the spinach with two tablespoons of water and a little salt. Keep warm until ready to serve.
• To serve, bring a pan of salted water to a simmer and add the ravioli. Cook for four minutes.
• Place a small mound of the wilted spinach into the centre of each serving bowl then spoon over the mussel and potato sauce. Remove the ravioli from the water using a slotted spoon and place one on top of each mound of spinach. Using a hand-held blender, foam the rest of the mussel sauce and spoon it around the ravioli.
• Top the ravioli with caviar and tapioca crisps then garnish with some pea shoots and serve immediately.

CRAB RAVIOLI

Steps:

• First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
• To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
• Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
• Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
• Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
• Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.