Blanquette of John Dory and Ginger with Crab Ravioli

Ginger Velouté

• 5 large french shallots, chopped
• ½ head of garlic, chopped
• 15 crushed w

To make the ginger velouté, sweat the shallots, garlic, peppercorns, ginger and thyme over medium heat. Add the Noilly Prat and cook until it has reduced to the level of the shallots. Add the fish stock and cook until reduced by half. Add the cream, bring to the boil and then simmer for 5 minutes. Pass through a very fine stainless-steel sieve.

To make the crab ravioli,