Smoked Salmon and Ricotta Ravioli, Fennel & Arugula Salad, and Red Pepper Coulis

 

 

 

 Red Pepper Coulis 2 Red Pepper Coulis 3

Yields 8-10 Portions depending on how many you serve per portion.

 

Ravioli Preparation

  1. Puree the salmon and egg yolks until smooth. Chill for 20 minutes
  2. Break salmon puree into. Slowly add 275ml of Cream to first batch. Repeat process for remaining salmon
  3. Place on ice. Add all remaining ingredients. Mix well
  4. Poach a small dumpling of mix to check for taste and texture. Correct if required can add a touch of lemon juice and frech basil or dill if you wish.
  5. Construct raviolis using pasta sheets in a ravioli press.
  6. Refrigerate or freeze for later use

Cooking time:

  • From frozen = 6min
  • Fresh = 3min in simmering seasoned water (Do not Boil furiously) or they will break!

 


Ravioli Ingredients

  • Filling
  • 1 1/4 cups Fresh Salmon trim
  • 1 Large Egg Yolk
  • 1 1/4 cups Whipping cream
  • 1/2 cup Ricotta Cheese
  • 1/2 cup Smoked Nanuk Salmon Lox ( dice or slice – no bloodline)
  • 1/2 tsp Chopped Chervil
  • 1/4 tsp Chopped Tarragon
  • 1/4 Lemon, zest grated finely
  • 3/4 tsp Fine sea salt
  • A pinch of Cayenne Pepper

Pasta Dough

  • 11/2 Egg yolks
  • 1 Whole egg
  • 150g cup All purpose flour
  • 1/4 tspExtra Virgin Olive Oil

Salad Preparation

  1. Add desired amount of pre washed and dried arugula
  2. Make a lemon salad dressing using 1part lemon juice and 3 parts light olive oil, season with a pich of salt and a pinch of sugar.
  3. Taste and adjust to preference.

Note: Add dressing just before serving!


Salad Ingredients

  • 1 Fennel bulb
  • 2 Handfulls of Arugula
  • 2 pcs Green onion

Coulis Preparation

  1. Place oil into pot and gently cook onion until tender, do not allow the onion to caramelize.
  2. Place the peppers and garlic into the pot and cover with a lid.
  3. Allow time for peppers to completely soften and puree through a high powered blender.

Coulis Ingredients

  • 3/4 cup Diced onion
  • 2 cups Red pepper, de-seeded
  • 1/2 tbsp Chopped garlic
  • 6 1/2 tbsp Extra virgin Olive Oil
  • Balslamic vinegar to taste

 


Recipe by 

Chef Phillip Lie

Instructor, Vancouver Community College