Crab with Turnip Ravioli Recipe - Great British Chefs

Crabmeat with thin ravioli of turnips, rosemary, sweet and sour dressing

Starter
medium
4
45 minutes

PT45M

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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Ingredients

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Metric

Imperial

Turnip ravioli

2 turnips, large
salt

Honey dressing

50g of acacia honey
30g of sherry vinegar
75ml of grapeseed oil

Cocktail sauce

1 egg yolk
50g of Dijon mustard
10g of white wine vinegar
250ml of grapeseed oil
80g of ketchup
15g of cognac
5g of Worcestershire sauce
10 drops of Tabasco
1 pinch of cayenne pepper
1 pinch of salt

Crab mix

200g of crab meat
1 tsp lemon juice
1 pinch of salt
1 pinch of tarragon, chopped
1 pinch of cayenne pepper

To plate

1 pinch of rosemary, finely chopped
1 pinch of pink peppercorns, ground
2 radishes, julienned
4 chives, in batons
edible flowers

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Mandoline
3cm diameter cutter

Bring a large pan of salted water to the boil

salt

Slice the turnips on a mandoline to a thickness of 0.5mm

2 turnips, large

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

To make the honey dressing, mix together the honey and vinegar then slowly whisk in the oil

50g of acacia honey
30g of sherry vinegar
75ml of grapeseed 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)

1 egg yolk
50g of Dijon mustard
10g of white wine vinegar
175ml of grapeseed oil
80g of ketchup
15g of cognac
5g of Worcestershire sauce
10 drops of Tabasco
1 pinch of cayenne pepper
1 pinch of salt

Make the crab mix by combining all of the ingredients with 20g of the honey dressing and 25g of the cocktail sauce

200g of crab meat
1 tsp lemon juice
1 pinch of salt
1 pinch of tarragon, chopped
1 pinch of cayenne pepper

To plate, season the turnip slices with some honey dressing, rosemary and pink pepper

1 pinch of rosemary, finely chopped
1 pinch of pink peppercorns, ground

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'

Finish with the radish, chives and flowers, drizzle some more honey dressing around the plate and serve

2 radishes, julienned
4 chives, in batons
edible flowers

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Xavier Boyer

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.