- 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
Neven's Trout & Crab Wontons with Thai Broth & Pak Choi
Ingredients
- 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
- Pak Choi to serve
Trout & Crab Wontons
- 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 & Pak Choi
- 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
- Pak Choi to serve
Method
Copy TextTo 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 crabmeat, 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 pak choi and remove after a few minutes.
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.
Method
Copy TextTo 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 crabmeat, 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 pak choi and remove after a few minutes.
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.
Review
Rate this recipe
Bring Quality Assured food to your table with our collection of recipes to suit any occasion. Get cooking, enjoy, and share with us how you found this recipe.
