Stock 6 Slovenian trout weighing about 600 g 1/2 a leek 1 carrot 1 onion 1 sprig of celery leaves garlic black pepper white wine good water
Other ingredients 10 g of trout roe 1 toasted leaf of nori seaweed 10 g of sesame seeds 1 sprig of very fresh chives 2 g of vegetable gelatine 0.1 l of Japanese dashi 0.2 l of sesame oil Ravioli filling 300 g of white potatoes 1 knob of butter 6 gelatine sheets 0.1 l of cream Pasta 250 g of soft plain flour 12 egg yolks 30 g of olive oil
Clean the fish and set the fillets to one side. Make the stock with the heads, bones and tails, along with the vegetables, white wine and water. Cook on a very low heat for about 3 hours. Ravioli filling Peel the potatoes and cook them on a low heat. When cooked, transfer them, with the cooking water, to a Thermomix and process for about 10 minutes. Then add the butter, cream and dissolved gelatine. Leave the rest until the gelatine sets. Pasta Prepare the pasta and leave it to rest, covered with Clingfilm. When the gelatine is ready, form small, bite-sized ravioli. Filter the trout stock and add salt and pepper to taste. Cook the trout fillets in the steam from the stock. Season with unrefined salt. Garnish Fry the nori seaweed in the sesame oil. Chop the chives. Toast the sesame seeds. Incorporate the dashi into the vegetable gelatine. Cook the ravioli. Place a strip of dashi on a plate, covering with a strip of dried nori seaweed topped with the boiled trout and potato ravioli arranged in a line. Garnish the trout roe with chives and sesame seeds. Place on a fried seaweed leaf. Pour out the trout stock in front of the diner.
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