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Salmon and Grouper ravioli with reduced fish broth and mushrooms
Serves: 4
Ingredients
For the normal pasta dough
- 200g flour (Lamb Brand)
- 100g semolina (Lamb Brand)
- 2 egg yolks
- 1 egg
- 1 tbsp olive oil (Borges)
- 1 tbsp white wine
- Pinch of salt
For the spinach dough
- 200g flour (Lamb Brand)
- 100g semolina (Lamb Brand)
- 1 yolk
- 1 egg
- 50g frozen spinach, pureed
- Pinch of salt
For the filling
- 200g chopped grouper
- 1 egg white
- Chopped fresh herbs
- Zest of a lemon
- White breadcrumbs
- 1 salmon steak, cut into 1 cm cubes
- Fish stock
- 200g mixed mushrooms
- Garlic cloves
- Chopped Walnuts (Lamb Brand)
Method
Prepare 2 separate doughs, kneading all the ingredients into 2 stiff dough’s. Allow resting. Mix the chopped grouper with the egg white, herbs, lemon zest and season well. Chop the mushrooms and cook with olive oil and a chopped clove of garlic. Reduce the fish stock to the desired consistency. Roll the pasta sheets into 1.5 mm thick with a pasta machine. Brush one colour of dough with egg, place a spoon full of grouper filling at 5 cm distance from each other, press a cube of salmon each on top. Cover with the other dough, press with the side of the palm and cut into round ravioli, thus obtaining 2 coloured ravioli. Cook the ravioli in salted boiling water, serve on the mushroom fricassee and pour over the fish stock.
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