Crab Ravioli, Tom Sam Marinated Heritage Tomatoes, with Tomato, Ginger and Lemongrass Consommé Recipe

Words by Dan Warden

Recipes from Jude Kereama, owner and Head Chef of Porthleven’s Kota and Kota Kai.

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Serves 4

Ingredients

For the squid ink pasta dough:

125g pasta flour

1 whole large free-range egg

14g squid ink

½ teaspoon salt

For the ravioli filling:

75g lemon sole fillet

½tsp salt

Pinch of white pepper

150ml double cream

50g picked white crab meat

25g brown crab meat

Consommé:

1.8kg ripe cherry tomatoes

1 red pepper diced

1 celery stalk diced

1 banana shallot diced

1 fennel bulb diced

1 clove garlic

4 sticks lemongrass

10g Thai basil leaves

10g green basil leaves

1tbsp raw sugar

6 drops tabasco

6 drops Worcestershire sauce

1 pinch of celery salt

1 pinch cayenne pepper

2tbsp white soy sauce

100ml Lycopins tomato ponzu

Seasoning

Tomato Salad:

30 heritage cherry tomatoes mix  of red and orange blowtorched  and peeled

For the dressing:

30ml fish sauce

60ml Japanese rice vinegar

90ml Lycopins tomato ponzu

1tsp sugar

1 bird’s eye chilli chopped

½ thumb ginger grated fine

50ml Tomoe Hidaka Kelp Concentrate

For the shallot crisps:

3 banana shallots (sliced into rounds on a mandolin)

Seasoned flour

For the garnish:

Micro Thai green basil

Micro red basil

Baby blue nasturtium leaves

Nasturtium flowers

Crispy deep-fried basil leaves and Thai basil leaves

Crispy shallots

Pickled shallots

Basil oil

Method

For the crab ravioli:

Mix the egg, squid ink, and salt in a Robot Coupe to combine. Add the flour and mix until it resembles a breadcrumb texture. Remove the dough to a floured worktop and knead until smooth, approximately 8 minutes. Cover with clingfilm and rest in a fridge for at least 30 minutes. Chill the Robot Coupe bowl down in a fridge, take out and add the lemon sole and salt and blend quickly till smooth, drizzle in the cream until it’s all incorporated and then pass through a sieve. Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill. Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to number 2. Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound. Brush the other side of the pasta sheet with water and place on top of the other sheet and seal all around the mousse mounds, pushing out any excess air. Cut out with a round cutter. Cook the raviolis in a pot of salted simmering water until it floats, refresh in ice water and then wait to reheat when needed.

For the consommé:

Mix all ingredients together and blend in Vita-Prep mixer. Pass through a chinois with muslin cloth making sure not to squeeze the cloth so only pure clear liquid comes out.

For the tomato salad:

Add the dressing ingredients together and marinate the tomatoes. Dredge the shallots in the flour and deep fry on 160°C until crisp.

To assemble:

Place marinated tomatoes as a base. Warm the ravioli and a pot of hot water and place on top of the tomatoes. Pour the consommé around and then garnish.