Ingredients

Ingredients For the vegetable stock

• 1 onion, roughly chopped

• 1 leek, roughly chopped

• 3 carrots, roughly chopped

• 4 celery sticks, roughly chopped

• 3 garlic cloves, unpeeled, lightly crushed

• 2 star anise

• 1 tsp white peppercorns

• 1 bay leaf

• 5 cloves

• water, to cover

• 250ml/9fl oz white wine

• sprig each fresh thyme, tarragon, chervil and coriander

For the saffron dumpling dough

• 1 tbsp water

• large pinch saffron strands

• 2 tsp olive oil

• 1 free-range egg

• 3 free-range egg yolks

• 250g/9oz plain flour, sifted with 1 tsp salt

For the crab, scallop and ginger mousse

• 75g/3oz scallops, shells removed, trimmed

• 1 free-range egg yolk

• 100ml/3½fl oz double cream

• 75g/3oz brown crabmeat, free of any cartilage or shell

• 20g/¾oz fresh ginger, very finely chopped

• 250g/9oz white crabmeat, free of any cartilage or shell

• pinch cayenne pepper

• few drops lemon juice

• salt and freshly ground black pepper

For the lemon thyme and ginger sauce

• 175g/6oz unsalted butter

• 75g/3oz shallots, sliced

• 25g/1oz fresh ginger, chopped

• 40g/1¾oz fresh lemon thyme

• 1 tsp white peppercorns

• 1 tsp coriander seeds

• 75g/3oz brown crabmeat, free of any cartilage or shell

• 250g/9oz crab shells

• 200ml/7fl oz hot fish stock

• few drops lemon juice

To serve

• 5cm/2in piece fresh ginger, peeled

• water, to cover

• few drops lemon juice

• pink grapefruit segments, cut into small pieces

• fresh coriander leaves, finely sliced

Description

Recipe Uses 1 Onion, Roughly Chopped, 1 Leek, Roughly Chopped , 3 Carrots, Roughly Chopped , 4 Celery Sticks, Roughly Chopped , 3 Garlic Cloves,...

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