Served with Raisin Purée and Curry Velouté
The Royal Hotel
By Sous Chefs Nick Dobson and Jon-Paul Charlo
For the pasta dough
250g Type 00 pasta flour
4 Egg yolks
1 ½ tbsp Water
1 ½ tbsp Olive oil
For the home smoked pollock
500g Fillet of Pollock
For the ravioli filling
500g Smoked Pollock
2 Egg whites (reserve the yolks)
250ml Double cream
For the curry velouté
2 Chopped shallots
1 Small clove of garlic pureed
1 heaped tsp Mild curry powder
¼ tsp Ground turmeric
100ml White wine
400ml Double cream
For the raisin puree
250ml Sweet wine
To make the pasta dough
Mix the flour and eggs together. Bring to the boil water and oil, then combine all ingredients until it forms a dough. Be careful not to over work as the pasta will become tough. Cling film tightly and leave for at least one hour in the fridge before rolling.
To make the home smoked pollock
Make sure there are no bones left in the fish, then add the salt and sugar to the flesh side of the fish and leave to cure in the fridge for 12hrs. Wash off the salt and sugar mix and place in a smoker for 12hrs, lighting at 4hr intervals.
To make the ravioli filling
Once the fish is smoked, remove skin and place flesh in food processor with 2 egg whites, puree until it comes together. Push the mix through a fine sieve and put in the fridge. After 15mins put the pureed fish into a bowl, then place a bowl of ice underneath, gradually fold in the cream. Lastly, season with the salt and cayenne pepper.
To make the curry velouté
Cook the shallots and garlic in the butter until golden, then add the spices, and continue to cook for a further 2mins. Add in the wine and reduce until almost all gone, then add the cream. Bring cream to the boil and simmer gently for 6 – 8mins. Put in blender and add the milk and puree until smooth. Pass through a fine sieve.
To make the raisin puree
Put the raisins in a saucepan with the wine and bring to the boil. Leave to simmer very gently for 15 – 20mins, then strain off and reserve liquid. Put raisins into blender and puree adding the reserved liquid as required. Finally add the butter – this will give it a shine and richness.
To assemble the raviolis
- Put the smoked fish mousse into a piping bag
- Roll out pasta to the lowest setting on the pasta machine. Pipe a ring of the fish mousse about 3cm diameter onto the pasta, then place one of the reserved egg yolks into the middle
- Cut a sheet of your rolled pasta big enough to cover the fish and egg well
- Push down around the ring with fingertips making sure not leave any air bubbles – this will cause the ravioli to split when being cooked
- Using a pastry cutting ring cut out the ravioli
- Store the raviolis in the fridge on greaseproof paper until required, no more than 24hrs or the pasta will become hard
- Put a spoon of the raisin puree in the centre of the bowl and make into a circle using the back of a spoon. Place some wilted spinach in the centre of the raisin puree. Put the raviolis into a pan of simmering water with a splash of olive oil in it for 2 ½ – 3mins. While they are cooking warm up the curry velouté.
- When raviolis are cooked, remove from water and drain on a tea towel or cloth to absorb any excess moisture.
- Place the ravioli on the spinach, then sprinkle of few golden raisins around if you desire, finish with the curry velouté around the outside.