Difficutly: difficult
Time: 30 Min
Portion: 2 servings
Ingredients:
Crab Mousse:
- 5 ounces fresh scallops
- 10 ounces crab meat
- 2 ounces butter
- 4 ounces bechamel
Vegetables
- 1 tablespoon cubed carrots
- 1 tablespoon cubed celery
- 1 tablespoon cubed leeks
- 1 tablespoon cubed daikon
- Butter, to fry
Sauce
- 1 cup lobster stock
- 1 tablespoon lobster butter
- 2 tablespoon cream
- 1 tablespoon butter
- Chopped chives
- Salt, pepper
- 1 large ravioli, cooked al dente
- Lotus root, sliced and fried
- Chives
Directions:
For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
For Vegetables: Panfry the vegetables quickly in butter, until al dente.
For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.
Notes:
Had to special order the lotus root from my market.