| 80 gm | unsalted butter |
| 8 | sage leaves, coarsely torn |
| 8 | basil leaves, thinly sliced |
| Pasta dough | |
| 500 gm (3 1/3 cups) | plain flour |
| 5 (55gm each) | eggs, lightly whisked |
| 1 tbsp | olive oil |
| Pea filling | |
| 240 gm (2 cups) | frozen peas, defrosted |
| 160 gm (2 cups) | finely grated Pecorino |
| 100 gm (½ cup) | ricotta |
| 40 gm (½ cup) | finely grated parmesan |
| 1 (55gm) | egg |
| 1 | For pasta dough, using a food processor, process flour and 1 tsp sea salt for a few seconds, add eggs and oil and process until mixture resembles fine crumbs. Turn onto a lightly floured surface, knead into a ball and shape into a log. Cover in plastic wrap and rest at room temperature for 30 minutes. |
| 2 | Meanwhile, for pea filling, using a food processor, process peas until finely chopped. Add remaining ingredients and process until well combined. Season to taste with sea salt and freshly ground black pepper and set aside. |
| 3 | Cut dough into 4 equal pieces. Working with one piece at a time and keeping the others covered, lightly flour and feed dough through the rollers of a pasta machine on the widest setting, folding sheet once or twice and feeding through rollers again until sheet is smooth. Reduce settings notch by notch, feeding sheet through until you reach the last notch and sheet is about 2mm thick. Place sheet on a lightly floured 3cm-square 24-piece ravioli tray cutter (see note), pressing lightly. Place a teaspoonful of filling in each cavity, brush edges with water and top with remaining pasta sheet, pressing gently around filling to seal. Using a rolling pin, start at the centre of the tray and roll in both directions until all ravioli are cut and sealed. To remove ravioli, invert tray and tap gently. Transfer to a baking paper-lined and floured tray and freeze. Repeat with remaining dough and pea filling until filling is used up. Makes about 80 ravioli. Ravioli will keep in a container in the freezer for up to a month. |
| 4 | Bring a large saucepan of salted water to the boil. Remove ravioli from freezer, separate and cook until cooked through (6-8 minutes). Drain, reserving 1 cup of liquid. |
| 5 | Add butter and sage to a frying pan and cook until butter foams (about 1 minute). Add reserved pasta water and bring to the boil. Cook until reduced to a sauce consistency (about 1 minute), then add ravioli and toss gently to combine. Add basil, season to taste and serve. |
Preparation method
1. Peel Jerusalem artichoke, finely slice and add this to the milk. Put this on the stove on a low heat and cook till soft. Once soft remove artichoke and place in a blender ensuring some of the liquid is retained and added to the artichokes to produce a smooth puree.
2. To prepare the langoustines, (take care because they do nip your fingers) pull the head from the tail when still alive, tie two together with string to ensure they do not curl up once they have been cooked. Heat a pan of water to the boil and put your tied langoustines in for 3 minutes, remove from the pan and put in to ice water, once they are cold peel the outer layer off and leave aside to finish the dish. 3. In a blender put in the pistachios till they are a fine powder, take half the butter and melt once melted add to the pistachio, take this and lay on parchment paper and set in the fridge. When it has set cut a square from this and again put in the fridge till plating. 4. Cut your turbot in to 4 equal portions making sure the skin is removed and the fat of the belly, at this stage put a flat non stick pan on the stove to get heat to cook the fish. 5. place your turbot in the pan with a little oil putting the side the skin was on down first as this will help with presentation, cook on that side for 2 minutes, turn the fish over (at this stage also add you langoustines and the rest of the butter to the pan) season with salt and pepper. And cook for a further 1 minute. 6. Heat up the artichoke puree and add the truffle oil, 7. Remove the turbot & langoustines from the pan and lay on a cloth to remove any excess fat or oil. | Ingredients
Plating
1. Lay the square of the pistachio on one side of the hot plate (the heat from the plate will soften this) 2. On the other side swipe some of the artichoke puree.
3. Lay the turbot on top of this. 4. Place the langoustines to the side of the turbot. 5. And finally take one leaf of Treviso and place this on the plate. |
Tristan Mason's roast duck with parsnip and vanilla purée, poached pear and spiced bread
Labels: kitchen