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Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc

Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc – - 食谱

食材成分

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Crabmeat Ravioli

Beurre Blanc

Caviar Trout Roe Mixture

  • 特级初榨橄榄油 100.0 毫升
  • 细香葱，切碎 1.0 克
  • 莳萝切碎 0.5 克
  • 鱼子酱 10.0 克
  • 鱼蛋 20.0 克
  • 切成细丝的柠檬皮 2.0 克

Condiments

  • 特级初榨橄榄油 10.0 毫升
  • 莳萝 4.0 克
  • Egyptian Stars 4.0 克

准备工作

  1. Crabmeat Ravioli

    • In a mixing bowl, add in crabmeat, dill, lemon zest, lemon juice and Hellmann's Charred Tomato and Capers Dressing.
    • Mix well and set aside.
    • Use a ring cutter to cut pasta skin to desired size and wrap crabmeat filling into pasta skin.
    • Bring water to boil and blanch ravioli till they cook or floats.      

  2. Beurre Blanc

    • In a pot, melt butter and sweat shallots till soft. Deglaze with white wine.
    • In a mixing bowl, mix water and Knorr White Sauce Mix well. Pour mixture into pot and bring to boil.
    • Let it simmer for 2 mins and fold in Knorr Lime Flavoured Powder.

  3. Caviar Trout Roe Mixture

    • Mix all the ingredients well in a mixing bowl.

  4. Condiments

    • Prepare condiments as mentioned.

  5. Plating and Assembly

    • In a pan, heat up 100ml of beurre blanc sauce and add in blanched ravioli.
    • Simmer ravioli till the ravioli is coated with the sauce.
    • Plate crabmeat ravioli, drizzle buerre blanc sauce on top, and garnish with cress and trout roe mixture.
    • Ready to serve.