Braiserede sweetbread with crab ravioli and Ginger-Lemongrass broth

Ingredients for Braiserede sweetbread with crab ravioli and Ginger-Lemongrass broth

Instructions for Braiserede sweetbread with crab ravioli and Ginger-Lemongrass broth

To prepare the Braiserede sweetbread with crab ravioli and Ginger-Lemongrass broth recipe, please follow these instructions:

Raviolidej: mix all the ingredients for a glossy and chewy dough. Wrap it in film and put it on ice.

Thymus: Deck brislerne with cold water and bring them to a boil. Let simmer for 5 minutes and cool them off. 'S brislerne to only clean meat back. Rose brislerne nice Golden in butter. Add the carrot strips, thyme, Bay leaves, minced garlic and 2 diced shallots and let simmer for 5 minutes. Roof brislerne up and si from the fat, add the port wine and reduce by half. Add the Brown Foundation and put brislerne down in the sauce again. Put a lid on the Pan and place in the oven at 180 ° for 15 minutes. Brislerne lift up again, taste the sauce with salt and pepper and pour it over brislerne.

Ravioli: scroll 2 thin plates pastadej out if necessary. on a pasta machine. Place on the one plate with 5 cm. space 4 small piles of crab. Brush with water around crab meat and put the other pasta plate on top. Press thoroughly together around crab meat. Cut 4 crab raviolier free plate of pasta and boil them in salted water for 2 minutes.

Spinach: wash and pick the spinach. Saute 2 chopped shallots in butter in a frying pan in 3-4 minutes. Add the washed spinach and simmer until spinach has fallen down. Season with a little garlic, salt and pepper.

Ginger-Lemongrass broth: reduce poultry broth, minced ginger and Lemongrass to half. Add 30 g butter, salt and pepper and si broth.

Serving: Benefit crab raviolierne in 4 deep plates, cover with a spoonful of the spinach and a piece of Braised thymus with port wine sauce and a sprinkle of chopped chives. Pour the broth in the bottom of the time.