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

by Xavier Boyer
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Ingredients

Fruit & Vegetables

  • 2 turnips, large
  • 1 tsp lemon juice
  • 2 radishes, julienned

Store Cupboard

  • salt
  • 50g of acacia honey
  • 1 egg yolk
  • 50g of Dijon mustard
  • 80g of ketchup
  • 5g of Worcestershire sauce
  • 10 drops of Tabasco
  • 1 pinch of salt
  • 1 pinch of salt
  • 1 pinch of rosemary, finely chopped

Oils & Vinegars

  • 30g of sherry vinegar
  • 75ml of grapeseed oil
  • 10g of white wine vinegar
  • 250ml of grapeseed oil

Beverages

  • 15g of cognac

Spices & Dried Herbs

  • 1 pinch of cayenne pepper
  • 1 pinch of cayenne pepper
  • 1 pinch of pink peppercorns, ground

Fish & Shellfish

  • 200g of crab meat

Salad & Fresh Herbs

  • 1 pinch of tarragon, chopped
  • 4 chives, in batons

Speciality Ingredients

  • edible flowers