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 (250 g white, 50 g brown meat)
• 1 lemon juice only, to taste
• egg wash, for sealing
• pasta flour for dusting

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
• ½ bunch fresh coriander
• 10 fresh mint leaves
• 1 Tbsp sesame seeds toasted
• fine sea salt to taste
• ground black pepper to taste
• 1 stick fresh lemon grass white part only, finely sliced
• 2 shallots finely chopped

Fish

• 1 stick fresh lemon grass white part only, finely chopped
• 1000 g water
• 1 lemon zest only
• 5 g fresh root ginger cut in round slices (2 mm)
• 6 fresh makrut lime leaves shredded
• 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