Ingredients

  • prawn bisque
  • 12 prawn head and shells
  • 6 whole prawns (chopped into quarters)
  • 50 ml olive oil
  • 1 small onion (finely chopped)
  • 1 garlic clove sliced
  • 1 fennel bulb sliced
  • 1 sprig fresh thyme
  • 2 ripe plums tomatoes (chopped)
  • 2 tbs tomato purée
  • 5 - 7 strands of saffron
  • 150 ml light chicken stock
  • 60 ml prosecco
  • 40 ml cognac
  • 40 g beurre manié (15g flour rubbed with 25g butter)
  • salt and pepper
  • ravioli filling
  • 12 prawns
  • 1 red chilli.
  • 1 lemon
  • 1 egg white
  • 1 tbs chopped coriander
  • 1 tbs chopped parsley
  • 1 beat egg (for egg wash)
  • salt
  • pepper
  • pasta dough:
  • 200 g '00' flour
  • 8 free range egg yolks
  • 1 tbs olive oil
  • garnish:
  • 2 tbs salmon roe
  • 1 tsp smoked paprika
  • 1 fennel bulb

Method

  • Ravioli/Pasta Dough:
  • Combine all ingredients in a food processor and blend on low speed.
  • Blend until it resembles fine bread crumbs.
  • Roll out on to floured surface and bring together with fork.
  • Kneed until dough is soft and elastic.
  • Turn in ball, wrap in cling film and allow to rest for 20 minutes.
  • Cut dough into two and roll out on flowered bench until 1cm thick.
  • Roll out dough into thin strips the thickness using pasta machine using following technique (repeat 4-6 times).
  • Fill with chilled prawn ravioli filling (1 tbs) and brush edges with egg wash, then close and seal individual ravioli dumplings making sure no air is trapped inside them.
  • Ravioli Filling:
  • Shell and devein 12 chilled prawns. Chop finely.
  • Deseed and finely chopp one red chilli.
  • Zest one lemon using a microplane
  • Combine all above ingredients in bowl then mix in 1 egg white, 1 tbs chopped coriander and 1 tbs chopped parsley.
  • Add Salt and Pepper to taste.
  • Place in fridge to chill.
  • Prawn Bisque:
  • In a heavy based saucepan, heat 2 tablespoons olive oil in and cook reserved prawn shells, tails and chopped bodies over medium heat for 3-4 minutes or until light golden. Crush with potato masher to release flavours and juice.
  • Add onion and garlic and cook for another 3-5 minutes. Add tomato puree and cook for a further 2 minutes. Add cognac and flambé until flames are gone. Add the prosecco cook and reduce by a third.
  • Add tomatoes, thyme, saffron and stock, bring to a boil and simmer for 15 minutes. Strain through a fine sieve, pressing with a spoon to extract as much liquid as possible.
  • Transfer liquid to a clean saucepan, add beurre manié, then season to taste with salt and pepper.
  • Ladle a thin layer of bisque into a shallow bowl, place ravioli onto bisque and garnish with light sprinkle of smoked paprika, salmon roe and finely shaped fennel rings.

Notes

By Grant Jacobs for MasterChef Ireland.