MC TX12 - Smoked haddock + egg yolk ravioli with leek puree + sauce vierge

Nessa Collinge's recipe from the episode 12 pasta challenge

Ingredients


  • 1 fillet of smoked haddock
  • 3 tomatoes
  • 1 clove of garlic
  • 1 lemon
  • salt
  • 200 g flour 00
  • 2 eggs
  • 150 ml milk
  • 1 tblsp crème fraiche
  • 1.40 onion
  • 5 white peppercorns
  • 1 bay leaf
  • 1 tsp capers
  • fresh basil leaves
  • 2 leeks

Method

  1. Pasta:
  2. Place flour in a bowl of a food processor
  3. Add eggs +pulse until it resembles breadcrumbs
  4. Gather into a ball + knead until dough is springy + supple
  5. Cover with cling film + leave to test
  6. Smoked haddock filling:
  7. Poach haddock in milk, onion, peppercorns + bay leaf for 5 mins or until cooked through
  8. Strain from the poaching liquid + when it’s cool, flake the haddock into a bowl
  9. Break into small flakes, add crème fraiche + season with salt + lemon juice
  10. Sauce Vierge:
  11. Warm olive oil gently in a saucepan
  12. Grate garlic into oil + cook for 5 mins on a low heat
  13. Plunge the tomato into hot boiling water. Then remove
  14. When cool enough to handle, remove skin + seeds + chop into small dice
  15. Add to warm oil
  16. Chop basil + add to oil
  17. Add capers + season with salt + lemon juice
  18. Ravioli:
  19. Cut ½ the dough + roll through the machine at the widest setting
  20. Fold the pasta over + rotate
  21. Run through + repeat process turning each time (4 turns in total)
  22. Now move the dial down a notch + roll pasta through
  23. Repeat until pasta has been rolled through the last setting
  24. Shape some haddock filling into a mound with a dent at the top to hold the egg yolk (separate the egg + place the yolk onto the filling)
  25. Wet around the edges + cover with a sheet of pasta, making sure to seal well around the edges of the filling removing any air
  26. Cut out the ravioli using a ring cutter
  27. Place on a sheet of parchment paper dusted with flour
  28. Leek Puree:
  29. Sweat chopped leeks in a litter butter + oil until completely soft
  30. Season with salt, pepper, squeeze lemon + blitz using thick blender
  31. Bring a large pot of salted water
  32. Gently lower the ravioli into the water using the parchment paper + cool for 3 mins
  33. To assemble the dish:
  34. Place tbsp. of leek puree in the centre of a large round plate
  35. Gently place the ravioli on top
  36. Spoon around the sauce vierge + garnish with fresh basil leaves


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