Crab Ravioli With Crab Sauce

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 large cock crabs

6 l of water

100 g of salt

3 lemons, juiced


1 bay leaf

250 g of 00 flour

1 egg

6 egg yolks, including two for egg wash

1 tbsp of olive oil

1 tbsp of water, cold

1 pinch of salt

200 g of smoked salmon

200 g of sole

1 egg white

600 ml of double cream



3 kg of crab shell

50 g of onion, sliced

50 g of carrots, sliced

500 g of fennel, sliced

50 g of leek, sliced

50 g of celery, sliced

100 g of tomato

20 g of garlic

1 g of saffron

100 ml of Pernod

500 ml of white wine

250 ml of brandy

10 g of thyme

10 g of rosemary

20 g of parsley

200 ml of water

lemon juice


150 g of butter, 1 knob extra

500 ml of double cream

olive oil

5 g of tarragon

5 g of chervil

10 g of parsley

10 g of chives

lemon juice, to taste

4 tomatoes

2 l of water

2 l of iced water

10 g of samphire

3 chervil leaves

fleur de sel

extra virgin olive oil

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