À Table: Ravioli de Saumon Fume au Caviar




À Table: Ravioli de Saumon Fume au Caviar – Smoked Salmon Ravioli in caviar and crème of watercress

The salmon sold by Nicolas Ferrand of Maison J. Barthouil 41 rue Carlot 75003 Paris is wild, fished from the Baltic and fed on sprats and herring. Its light beige colour and its sweeter, less salted and creamy flavour attests to this. It is cold-smoked by Jacques Barthouil at his Peyrehorade farm and costs 123 euros per kilo.

Freshly picked  watercress (Credit Wikipedia)

Freshly picked watercress (Credit Wikipedia)

Preparation: 35 mins
Cooking time: 45 mins
Set aside for 2 h
Serves 4

Ingredients
The Ravioli:
400g Smoked Salmon
400g pate flour
35g duck fat
14.5 cl mineral water

The Creme:
2 bunches of watercress
40g white onions
30g white tips of the leek
2 garlic cloves
20g butter
10 cl veal or poultry broth
80cl crème fraiche
Ground salt and pepper

Finishing:
40g caviar
10 cl of milk

The Ravioli pasta:
In a food chef mix the flour, salt, duck fat and boiled water sufficient to make the pasta, store it covered in foil, in the fridge for two hours.

Salmon Ravioli
Roll the pasta very thin, cut the salmon into 20 x 20g cubes, spread these on the pasta, use a mould to make 20 half moon shaped ravioli, return to the fridge. Cook the ravioli in boiling water for 1 min 45 secs.

The Crème
Wash the watercress, separate the leaves from the stems. Slice the onions, leeks and garlic into small cubes, fry gently in butter before adding the watercress. Cook gently for five mins in the pan then add the broth and the crème fraiche, keep simmering for 15 to 20 mins, mix and pass through a liquefier. Cook watercress leaves in salted boiling water for 18 mins then cool them on ice. Liquefy them add the two mixtures and mix them thoroughly with a magi-wand mixer.

Plating:
Dress 5 raviolis on each plate with caviar shaped like small dumplings, pour watercress cream over them, boil the milk and spoon some froth onto each plate.

Hand made ravioli (Credit wikipedia)

Hand made ravioli (Credit wikipedia)


Recipes
: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
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