Crab Tortelloni, Red Mullet

Pasta

• 75 g water
• 1 pinch saffron
• 250 g pasta flour, type 00, plus extra for dusting
• 6 egg yolks, from medium eggs

Filling

• 50 g double cream
• 100 g breadcrumbs, white
• 300 g fresh crab meat (50 g brown, 250 g white)
• 1 lemon, juice only, to taste
• egg wash, for sealing

Dressing

• 2 limes, finely grated zest of one, juice of both
• 30 g palm sugar
• 20 g fish sauce
• 30 g water
• 10 g sesame oil
• 40 g rapeseed oil
• 1 stick fresh lemon grass, white part only, finely sliced
• 2 shallots, finely chopped
• ½ bunch fresh coriander
• 10 fresh mint leaves
• 1 Tbsp sesame seeds, toasted
• fine sea salt, to taste
• ground black pepper, to taste

Fish

• 1000 g water
• 1 stick fresh lemon grass, white part only, finely chopped
• 5 g fresh root ginger, cut in round slices (2 mm)
• 6 fresh kaffir lime leaves, shredded
• 1 lemon, zest only
• 6 red mullet fillets, small, pin-boned and scaled
• 30 g olive oil, for brushing
• fine sea salt, to taste
• ground black pepper, to taste
• 1 mooli, medium, cut in long julienne strips
• fresh coriander shoots, small, for garnish