Hi, Angels Working on Earth Family!
Here is a delicious recipe from Gordan Ramsey! My version is more like a Lobster and Salmon dumpling. Very tasty!
| 1/4 lbs | Salmon |
| 1 | Egg White |
| Salt | |
| Pepper | |
| Lobster Meat | |
| 1 Tsp | Basil |
| Zest & juice of lemon | |
| Lobster Shells | |
| 2 tbsp | Olive Oil |
| 1 diced | Carrot |
| 1 | Onion |
| 1 Stick | Celery |
| 1 | Clove Garlic |
| 1 tbsp | Brandy |
| 2 Cups | Chicken Stock |
| 1 or 2 tsp | Heavy Cream |
| 4 | Plum tomatoes |
| 1 Cup | 00 Flour |
Directions
Prepare the filling by coarsely grinding the salmon in a food processor. Slowly add the egg white while pulsing until a paste forms. Transfer the mousse to a large mixing bowl, season with salt and pepper, then gently fold in 1 heaping cup of diced lobster meat, fresh basil, lemon zest, lemon juice, salt, and pepper. Place the mixture in the refrigerator for at least 10 minutes.
Preheat the oven to 400°F and roast the lobster shells on a baking sheet until dry but not brown, about 20 minutes.
To make the poaching stock, heat olive oil in a large pot and sweat carrot, onion, celery, garlic, and lemongrass until soft. Add lobster shells and tomato paste, cook for 2 minutes, then deglaze with brandy. Add veal and chicken stock, bring to a boil, then reduce heat and simmer for 30 to 40 minutes. Strain the stock, reserving half for poaching ravioli. Transfer the remaining half to a small saucepot over high heat, reduce until thickened, then stir in the cream and keep warm.
For the tomato chutney, boil tomatoes for 30 seconds, then transfer to iced water, peel, dice, and stew with olive oil for 20 minutes. Finish with basil and check for seasoning.
Whisk lemon, oil, and salt in a small bowl to make the lemon vinaigrette.
Roll out the pasta dough into thin sheets, cut into rounds, place a tablespoon of the lobster mixture on half the rounds, brush the edges with egg yolk wash, then seal with another pasta round.
Bring lobster stock to a gentle boil, poach the ravioli for 90 seconds, then toss in lemon vinaigrette.
To compose the dish, place three spoons of tomato chutney on each plate, top with a ravioli, drizzle with lobster stock and vinaigrette, and garnish with microgreens..
LOVE!