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 rosemary, finely chopped
Oils & Vinegars
30g of sherry vinegar
325ml of grapeseed oil
10g of white wine vinegar
Beverages
15g of cognac
Spices & Dried Herbs
2 pinches 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