Ingredients
- 100g (4oz) trout, skinned and boned
- 1 egg yolk
- 1 tbsp cold cream
- Sea salt and freshly ground black pepper
- 1 tsp snipped fresh chives
- 1 tsp chopped fresh basil
- 50g (4oz) white crab meat
- 50g goats bridge trout
- 12 wonton wrappers egg wash (made with 1 egg and 1 tbsp milk), to glaze
- Coriander to garnish
Thai Broth
- 2 Sticks Lemongrass
- 20g Galangal, sliced
- 1 or 2 crushed birds eye chilli
- 3 pcs Kaffir Leaves
- 1 tbsp Sweet Chilli Sauce
- 1 pt Vegetable Stock
- 2 x 400g can Thai gold coconut milk
- 2 tsp tomato puree
- 1 tsp palm sugar
- Coriander Leaves
- 2 tbsp Fish Sauce
- 2 tbsp Lime Juice
- Bok Choi, to serve
Method
- To make the ravioli, place the trout in a food processor and blend briefly, then add the egg yolk.
- Next, add the cream, season to taste and then blend to a smooth consistency. Place in a bowl and stir in the crab meat, chives, and basil.
- Lay out the wonton wrappers on a clean work surface. Brush one wrapper with a little of the egg wash. Place a generous spoonful of the crab mixture in the centre of the pastry.
- Fold over the corner to make a triangle and fold the edges again to seal. Blanch in a pan of boiling salted water for 2 minutes, then remove with a slotted spoon and quickly refresh in a bowl of iced water. Arrange on a tray and chill until needed.
- Add in the bok choi and remove after a few minutes.
Thai Broth
- Heat stock in a pan, add the lemongrass, galangal, kaffir leaves, lime juice, fish sauce, chilli, coconut milk, tomato puree, palm sugar and sweet chilli sauce.
- Bring to the boil and let it simmer for a few minutes. Strain into another pot using a sieve.
To serve
- Blend the thai broth using a hand blender to lighten the consistency. In a large bowl place the bok choi in the bottom of the bowl, followed by the wontons and spoon over the Thai broth. Finish with sprigs of coriander.
