Devices & Accessories
Crab Tortelloni, Red Mullet
Prep. 30 min
Total 5 h
6 portions
Ingredients
Pasta
-
water75 g
-
saffron1 pinch
-
pasta flour type 00, plus extra for dusting250 g
-
egg yolks from medium eggs6
Filling
-
double cream50 g
-
breadcrumbs white100 g
-
fresh crab meat (250 g white, 50 g brown meat)300 g
-
lemon juice only, to taste1
-
egg wash, for sealing
-
pasta flour for dusting
Dressing
-
limes finely grated zest of one, juice of both2
-
palm sugar30 g
-
fish sauce20 g
-
water30 g
-
sesame oil10 g
-
rapeseed oil40 g
-
fresh coriander½ bunch
-
fresh mint leaves10
-
sesame seeds toasted1 Tbsp
-
fine sea salt to taste
-
ground black pepper to taste
-
fresh lemon grass white part only, finely sliced1 stick
-
shallots finely chopped2
Fish
-
fresh lemon grass white part only, finely chopped1 stick
-
water1000 g
-
lemon zest only1
-
fresh root ginger cut in round slices (2 mm)5 g
-
fresh makrut lime leaves shredded6
-
red mullet fillets small, pin-boned and scaled6
-
olive oil for brushing30 g
-
fine sea salt to taste
-
ground black pepper to taste
-
mooli medium, cut in long julienne strips1
-
fresh coriander shoots, small, for garnish
Difficulty
medium
Nutrition per 1 portion
Protein
45 g
Calories
2674 kJ /
638 kcal
Fat
30 g
Carbohydrates
47 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
DAVID EVERITT - MATTHIAS
10 Recipes
UK and Ireland
UK and Ireland
You might also like...
Layered Salmon and Avocado Terrine
3 h 35 min
Lemon meringue tart
2 h 30 min
Onion Pie
2 h
Lasagne-style Courgette Bake
2 h 15 min
Soft Carrot Tortilla Chips with Guacamole
1 h
Plum Clafoutis
1 h 15 min
Eastern European Brunch
1 h 30 min
Sous-vide Poached Eggs
30 min
Smashed Plum Tomato Bruschetta with Poached Eggs
40 min
Supplì (Roman Rice Croquettes)
50 min
Stuffed Pork Fillet with Celery and Potato Purée
55 min
Roquefort Sauce
20 min