CHOOSE A LANGUAGE
FOLLOW CAPREO
 |
 |
 |
Norwegian Salmon Ravioli
The last recipe in the RED SIMON Asparagus Week comes from Chef Neil Norman. Enjoy this Norwegian Salmon Ravioli with giant white asparagus with fennel and chive butter sauce.
Recipe for six:
Ingredients for the ravioli dough:
- 6 to 6-1/2 cups all-purpose flour
- 6 free range eggs
- 3/4 cup water
- 2 teaspoons olive oil
- pinch of salt
Ingredients for the ravioli filling:
- 1kg of good quality Norwegian salmon filleted
- olive oil blend
- salt & pepper
- garlic finely chopped
- onion finely chopped
- 125ml heavy cream
- 2 eggs lightly whipped
Ingredients for the sauce:
- 1 bunch of chives finely sliced
- 30gr of fennel or dill herb for garnish
- 250gr danish butter
- 100ml olive oil blend
- 2 lemons
To make the ravioli:
1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. For the filling, in a hot oven, roast the Salmon till medium doneness. I recommend a high oven of 180 degrees Celsius. The fish should be able to flake, but not be over cooked.
3. Combine all the filling ingredients, bring to the boil in a sauce pot, then simmer for 5 minutes.
4. Cool down in a refrigerator, then use when ready. As the filling cools down, you will see it firm up.
5. For the asparagus, prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
6. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
7. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg wash to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
8. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain.
9. For the sauce. Melt the butter in a micro wave or on a low heat, taking care not to burn the butter. Then mixing in the rest of the ingredients.
10. To finish. Spoon over the ravioli in the bowl. You can also top this with grated Parmesan or gruyere cheese if you like.
RED SIMON says: Enjoy this great meal with the elegant and complex Dornier Donatus White 2013.
Warning: Use of undefined constant is_page - assumed 'is_page' (this will throw an Error in a future version of PHP) in /srv/www/vhosts/news.capreo.com/httpdocs/wp-content/themes/Gretchen1.8/comments.php on line 54