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This light refreshing starter from Xavier Boyer is simple to make yet refined enough for an elegant dinner party. Fresh crab is complemented by the sweetness of honey and acidity of sherry vinegar
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Blanch the turnip slices for 1 minute, then refresh immediately in iced water. Drain on kitchen paper. Cut out discs of the turnip with a 3cm ring, discard the trim and set aside until needed
4
To make the honey dressing, mix together the honey and vinegar then slowly whisk in the oil
To make the cocktail sauce, combine the egg yolk, mustard and vinegar and slowly drizzle in the oil, whisking until emulsified. Add the rest of the ingredients (this makes much more than needed but can be used with other fish dishes and kept for up to one week in sealed container)
Arrange 3 slices of turnip on each plate, followed by 15g of crab mix on each slice, then top off with another slice of turnip to complete the 'ravioli'
9
Finish with the radish, chives and flowers, drizzle some more honey dressing around the plate and serve
Xavier Boyer worked closely with Joël Robuchon to make the L’Atelier restaurants a success. His style showcases fresh, seasonal, clean flavours, beautiful textures and his playful creativity.
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Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing
Comments ()
Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing
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