recipes
Salmon and prawn tortellacia on a leek and tomato compote, brandy cream bisque
Serves: 2
2017-01-05
Ingredients
For the filling
- 150g salmon fillet
- 4 king prawns
- 2 cloves garlic
- 2 spring onions
- 1 small bunch basil
- 1 shot brandy
- 1/4 glass white wine
- 1/2 glass fish stock
- 1/4 cup fresh cream (Benna)
You will also need
- 1 medium sized leek
- 1 tsp thyme leaves
- 100g tomato pulp or cherry tomatoes (Cirio)
For the pasta
- 5 egg yolks
- 1 whole egg
- 2 tbsp olive oil
- pinch salt
- 300g semolina
- 200g flour
- warm water to bind
Method
Peel, chop the prawns and saute in butter with the garlic,onions until browned and remove from heat. Chop or blend the raw salmon and mix with the prawn mix and fresh basil. Brown the prawn heads add the brandy than pour in the wine and stock,, simmer to reduce by half and finish with cream. Mix well the eggs with the salt, oil, semolina and flour than add little water at a time until dough is formed. Use a pasta machine to make the dough as thin as possible and cut 12cm squares. Place the Salmon filling in the middle brush the corners with egg whites, fold to form a triangle than fold to form a large tortellina. Serve the boiled tortellacia on the tomato compote with the tortellacia on drizzled with the cream sauce.
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