You will need
For the dash stock:
Kombu 10cm square
Spring water 2l
Bonito flakes 75g
Japanese white soy sauce 100ml
Yuzu fruit 2, juiced
For the crab ravioli:
Egg 1 large
Squid ink 14g
Salt 1 tsp
Pasta flour 125g
Lemon sole 75g
Double cream 150ml
White pepper a pinch
Picked white crab meat 50g
Brown crab meat 25g
For the hake:
Hake fillets 4
Nori sheets 4
For the shellfish:
Mussels 20, washed and debearded
Cockles 20, purged in water
For the garnish:
Cornish dried sea greens 50g
Cornish dried red dulse seaweed 50g
Wakame dried seaweed 50g
Shitake mushrooms 4, sliced and warming in the dashi stock
Wasabi caviar 1 tin
Romanesco cauliflower 20 small florets, steamed
Samphire 80g, gently steamed
Rock shrimp 60g, deep fried to crisp
Kale a few leaves, deep fried
- For the dashi stock: soak the kombu in the spring water overnight and leave at room temperature. The next day heat the water and the kombu to 60°c and hold the temperature for 1 hour before removing the kombu. Increase the temperature to 80°c, add the bonito flakes and soak until the bonito sinks to the bottom. Pass through a muslin and then add the sake and season with the white soy sauce and yuzu juice. Leave warm on the side. Any excess stock can be frozen and used for ramen.
- For the ravioli pasta: mix the egg, squid ink and ½ tsp of salt in a food processor to combine. Add the flour and mix until it reaches a breadcrumb texture. Kneed until smooth on a floured surface. Cover with clingfilm and rest in the fridge for at least 30 minutes.
- For the ravioli filling:add the lemon sole and ½ tsp of salt to a chilled food processor and blend until smooth. Add the cream, continue to mix until incorporated and then pass through a sieve. Season with pepper, fold in the crab and chill in a piping bag.
- Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to 2.
- Cut the pasta sheet into two and on one side pipe 4 mounds of the filling, leaving room between each mound. Brush the other pasta sheet with water and place on top. Seal the mounds, pushing out any excess air. Cut out the ravioli with a cutter. Cook the ravioli in salted water until they float. Refresh in ice water.
- For the fish: place a piece of hake on each nori sheet. Cut off any excess nori, leaving enough to completely roll the hake into cylindrical shapes with a bamboo sheet. Seal with water at the edges. Heat a two-tiered steamer to a simmer. Hold the hake in the fridge until needed.
- To plate: warm the dashi stock in a pan and add the mussels and cockles. In the steamer, place the wrapped hake fillets and cook for 8 minutes.
- Warm the ravioli in a pan of salted water. Place a sprig of each of the seaweeds at the bottom of 4 large bowls then place the ravioli on top. Place the mussels and cockles around the bowl and add the hot stock. Spoon some shitake around each plate.
- Slice the hake fillets into 3 and place around the bowls. Dot the hake with wasabi caviar and then place the cauliflower around the bowl. Garnish with deep fried rock shrimp, samphire and crispy kale.