Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup sauteed shiitakes with 1 tablespoon shallots, chilled |
1/2 pound picked crab leg meat |
1/2 cup blanched fresh corn |
1/4 cup cream fraiche |
2 tablespoons chopped chives |
zest of 1 lemon |
salt and white pepper to taste |
1 package square wonton skins |
egg wash (1 egg:1/4 cup water) |
canola oil to cook |
1 onion, roughly chopped |
1/2 tablespoon minced ginger |
4 stalks lemon grass, minced, white part only |
2 cups raw corn kernels |
2 cups chicken stock |
1 tablespoon butter |
juice of 1 lemon, from above |
chile oil for garnish, recipe follows |
chive batons for garnish |
salt and white pepper to taste |
1/2 cup ground ancho chile powder |
1/2 tablespoon ground cumin |
1 teaspoon salt |
3 cups canola oil |
Directions:
1. In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
2. CORN-LEMON GRASS SAUCE:
3. In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.
4. PLATING On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.
5. CHILE OIL
6. In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.
7. Yield: 3 cups
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