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Crabs and samphire are good in June and this is one way of combining them. Poached squid trips ("noodles") add an original note.
Price: dressed crab at £8.00 on 15/06/2010. Expensive for 110g of meat(£73/kg) but saves time. You can also cook the crab (8 minutes poaching in boiling water with herbs then plunge into iced water), dress it yourself (be careful to check for splinters of bones).Two prepared squids of 0.176kg for £4.40 (£25/kg)
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| Prepare the paste for the ravioli the day before |
Ravioli paste: 125g flour, 1g salt, 10g suet, 5cl boiling water (50g). Prepare the day before and leave to rest in a towel in the fridge.
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| The dressed crab |
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| Lay 25g crab on the pasta (4x) |
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| Form the ravioli, pressing well to get adherence |
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| Cut the squids in thin strips |
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| Blanch the strips for 1.5 minute. Reserve |
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| clean and blanch the samphire. Reserve |
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| Prepare the sauce base: 25g of foie gras and 25g of butter. Mix at room temperature then reserve in the fridge |
Final preparation: (i) take the ravioli to room temperature 15 minutes before cooking, cook them in boiling water for 5 minutes; (ii) reheat the samphire and the strips of squids in warm water; (iii) prepare the sauce by emulsioning the foie gras/butter mix in a 0.5dl veal stock ("fond de veau")
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