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

PT45M

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Ingredients

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Imperial

Turnip ravioli

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

To plate

1
Bring a large pan of salted water to the boil
2
Slice the turnips on a mandoline to a thickness of 0.5mm
3
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
  • 50g of acacia honey
  • 30g of sherry vinegar
  • 75ml of grapeseed oil
5
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
6
Make the crab mix by combining all of the ingredients with 20g of the honey dressing and 25g of the cocktail sauce
7
To plate, season the turnip slices with some honey dressing, rosemary and pink pepper
8
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
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