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Preparation 3hours

Cooking 7mins

Serves 4

Loch Duart Salmon & Salcombe bay crab ravioli


Loch Duart Salmon & Salcombe bay crab ravioli
• 1 side of Loch Duart salmon
• 1 medium crab, cooked and picked (shell reserved)
• 3 courgettes
• ¼  of a celeriac
• 2 carrots diced
• Chives, tarragon, chervil

Salmon mousse
• 200g salmon
• 1 egg
• 1 egg white
• 225ml cream
• Cayenne pepper
• Salt
• Lemon juice

• 600g “oo” pasta flour
• 6 egg yolks
• 4 whole eggs
• Pinch of salt
• Dash of olive oil

Lemon grass Bisque
• 1kg crab shells
• 100ml olive oil
• 1 onions, 1 carrots, 1 celery stick, 1 bulb of fennel, 2 garlic gloves, 0.5 g saffron,
   2 star anise, 1 tsp fennel seeds
• 75 ml cognac
• 100ml Noilly prat
• 500ml fish stock
• 1 tbsps. tom puree
• 1 sprig basil
• 1 tarragon
• 100g coriander
• 1 bay leaf
• 100ml double cream

Preparation method

Crab ravioli mix
Skin and trim the salmon then cube the salmon into 1 cm cubes, reserving the tail and top for mousse, cure with 50g of salt and 50g of sugar for 20 minutes. Then wash off. Cut the green of the courgette, celeriac, and carrot into brunois using a mandolin, then sauté off the vegetables in a hot pan with butter for 2 minutes, place onto kitchen paper to remove the excess grease, place in fridge and cool.
Pick the herbs and cut with a very sharp knife to avoid bruising.

For the mousse, put the kitchen blender bowl into the freezer for 10-20 minutes until very cold, this will help the mousse stay cold, then place the salmon tail in to the blender and blend for 1 minute with a pinch of salt, then add the eggs, mix, then slowly the cream until fully incorporated. Pass the mousse through a fine passing sieve.

Mix all the ingredients together with a spatula, then add lemon juice and cayenne pepper, then roll a little ball in cling film and poach for ¾ minutes.  Taste the mix and check for, lemon juice, salt and cayenne pepper, you just need a little heat.
Weigh the mix into 65 grams each.

Place the flour into the food processer (robot coupe) with salt, break the eggs and mix them together with a dash of the olive oil, slowly add the egg mix to the flour reserving a small bit. Knead the dough on the table for 10 minute until smooth.
Reserve and rest for 1 hour.

Caramelise the vegetables in half the olive oil with the spices,  roast the crab bones in the oven for 20/30 minute until full of aroma, then add tomato paste, roast for a further 5 minutes then add to the vegetable pan, deglaze the roasting tray with the alcohol, then put in to vegetable pan. Fill with the fish stock and simmer for 45 minutes, leave to sit for a further 1 hour, then strain and reduce by 2/3, add the herbs, lemon grass and cream and leave for 30 minutes to infuse. Strain and finish with lemon juice and a knob of butter then taste.

To make ravioi, roll out pasta to thinnest setting and wrap the mix and cut out with number 85 fluted cutter, reserve on grease proof paper.

To assemble
Cook ravioli in deep pot with salted water for 7 minutes, then in a large pan reheat the bisque, whisk up with a bamix hand blender, try adding a little lecithin powered to increase volume,  then spoon over the top of ravioli, then take a lemon grass and use the micro plane over the top.

Serving Suggestions

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