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STEAMED SPANNER CRAB WONTON RAVIOLO, SHREDDED ROOT VEGETABLE SALAD, CORIANDER AND SHISO DRESSING

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STEAMED SPANNER CRAB WONTON RAVIOLO, SHREDDED ROOT VEGETABLE SALAD, CORIANDER AND SHISO DRESSING

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Ingredients

Adjust Servings:
100 grams white fish fillet such as blue eye
200 grams spanner crab meat
1 egg whites
100 millilitres thickened cream
1/2 bunch chives chopped
24 wonton sheets 8cm x 8 cm
Vegetable Salad
1/2 carrot
1 radishes
1/3 daikon radish white radish
100 grams pumpkin
1 zucchini outer green only
6 chinese cabbage
1/2 swede
1 knob ginger
1 lemon juice only
500 millilitres extra virgin olive oil
Pepper
Shiso Japanese Basil Dressing
1 bunch coriander leaves and stalks washed and chopped rough
60 millilitres ao jiso shiso dressing
90 millilitres Vegetable Oil
  • Serves 4
  • Medium

Ingredients

  • Vegetable Salad

  • Shiso Japanese Basil Dressing

Directions

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Raviolo:

  1. Pick through crab meat to get rid of any shell.
  2. Process fish fillet in food processor for 10 seconds.
  3. Add the egg white and whizz for 10 seconds more.
  4. Add the cream and blend until just combined.
  5. Transfer to a mixing bowl and mix through crab meat, chives and season to taste.
  6. Place 12 sheets of wonton on a clean bench and brush with egg white (to help wontons stick)
  7. Then divide your crab mousse on each sheet.
  8. Place another sheet on top and press down to seal your ravioli, squeezing out any air.
  9. If you wish, you can cut the raviolo into a circle with a pastry cutter.
  10. Place on a tray and put in fridge to set for a ½ hour or so.

Vegetable Salad:

  1. Julienne all of the vegetables very finely.

Shiso Japanese Basil Dressing:

  1. Place coriander, ao jiso and half the oil in blender.
  2. Blend until smooth then add the rest of the oil slowly to emulsify.
  3. Store in a squeeze bottle until ready to serve.

To Serve:

  1. Prepare a steamer on the stove until hot. Steam wontons for approximately 7-8 minutes.
  2. Meanwhile, toss shredded vegetables in a bowl with lemon juice, virgin oil and season with salt and pepper.
  3. Squeeze some coriander dressing into 4 bowls.
  4. Place 3 raviolo into each bowl and top with the shredded vegetable salad.

Notes:

  1. ao jiso can be sourced at Q.V asian supermarket.
  2. Spanner crab meat can be sourced from clamms seafoods 141 acland st St Kilda.

Brendan McQueen

Brendan started his apprenticeship in 1987 at the age of 15 at a restaurant called Redgum Inn in Shepparton. After serving 3 years and getting his wheels he went straight to Melbourne.

After 12month at both Portofino Bistro in South Yarra and the Last Aussie Fishcaf in South Melbourne, he landed a job at Jacques Reymond in 1992 and was there 3 years.

In 1996 it was on to Matteos Restaurant where he held the position of Sous Chef for 3 years.

Learning that Teage Ezard was opening Ezard’s in 1999, his own restaurant in the city, Brendan decided that this was an opportunity too good to miss so he applied to be Teage’s Sous chef. After 6 months of hard work, getting the team together and systems in place, Brendan was promoted to head chef and held this position for the next 41⁄2 years.

After a few months break it was back to Matteos to steer a new direction Matteo wanted to take his restaurant. Brendan saw this as another opportunity to fully develop his own style.

Recent trips to Japan [and a Japanese wife!] have inspired him to embrace an even stronger Japanese influence in his cooking style. He often argues with Matteo of the synergies between Japanese & Italian cuisines, citing both cuisines respect for the natural integrity of ingredients rather than over working dishes to make them ‘fancy’.

Brendan stresses that his style is not fusion food, but rather, features fresh seasonal produce with Asian flavors incorporating European techniques. He sources ideas from visiting markets and Asian grocers along with reading many books and dining out regularly.

Brendan has received many favorable reviews about his food has been awarded two chef’s hats in the coveted ‘Age Good Food Guide’ in 2008, 2009, 2010, 2011 & 2012.

His inspiration stems from wanting to develop his own unique signature style that clearly states “Brendan is cooking”.

1987 – ‘90 Redgum Inn, Shepparton – Apprenticeship

1990 Portofino bistro, South Yarra – Commie Chef

1991 Last Aussie Fishcaf, South Melbourne – Chef de Partie

‘92 – ‘95 Jacques Reymond, Windsor – Chef de Partie Matteos restaurant – Senior Sous chef

‘96 – ‘99 ‘99 – ‘04 Ezard’s, Melbourne – Head Chef

‘05 – Current Matteo’s – Executive Chef

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