Pavé of wild turbot, crayfish ravioli, celeriac purée and sauce vierge

Flaky turbot, wonton-style ravioli and celeriac purée make great eating with sauce vierge, in this excellent entertaining recipe from Morgan Meunier
Pavé of wild turbot, crayfish ravioli, celeriac purée and sauce vierge
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 40 minutes plus freezing
  • Effort: hard



  • 1 kg live crayfish
  • 1 litres full-fat milk
  • 1 celeriac
  • small bunch of chervil, finely chopped
  • 1 packet of wonton skins
  • 25 g butter
  • 1 small wild turbot
  • 24 spears of fat English asparagus

For the sauce vierge:

  • 3 tbsp extra virgin olive oil
  • 1 shallot
  • juice of 1 lemons
  • 1 beef tomato, diced


1. Two hours before cooking the crayfish, place them into a deep freezer set at -20°C and leave for 2 hours. According to guidelines set out by the RSPCA, and in accordance with research carried out by the University Federation of Animal Welfare, this is the most humane way to dispatch live shellfish.

2. When you are ready to cook the crayfish, bring a large pan of heavily salted water to the boil and add the crayfish. Boil for 5 minutes. Remove the crayfish and immediately plunge into a large bowl of iced water to stop the cooking. Set aside.

3. Bring the milk to boil, add the celeriac and cook until soft. Place the mixture into a food processor and blitz until the mixture forms a puree. Keep warm.

4. Peel the crayfish and coarsely chop the flesh. Add half of the chervil.

5. Place 1 tablespoon of the crayfish filling in the centre of each wonton skin. Dampen the edges with a little water and seal the wontons. Bring a large pan of salted water to the boil and poach the wontons for 1 minute, or until they rise to the top of the water. Remove with a slotted spoon and keep warm.

6. Meanwhile, melt the butter in a frying pan over a moderate heat and gently fry the turbot, until just cooked, turning half way through the cooking time. Remove from the pan and keep warm.

7. Bring a separate pan of salted water to the boil and blanch the asparagus for a couple of minutes, until just cooked but retaining a little bite.

8. Pour the olive oil into a saucepan, add the shallot and lemon juice and heat gently. Remove from the heat and stir in the diced tomato and remaining chervil.

9. Carefully fillet the turbot and serve with the celeriac mash, the crayfish ravioli and the asparagus. Pour over the sauce vierge and serve immediately.

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