From episode three of MasterChef Ireland 2012

Ingredients

  • 100g plain flour
  • 2 eggs
  • 1 tsp olive oil
  • 3 dublin bay prawns
  • small piece of ling
  • small piece of gurnard
  • parsley and fennel (2 small slices cut into small dice)
  • 1 tblsp tomato puree
  • 500 ml fish stock
  • 1 l tomato skinned & deseeded
  • 50 ml white wine

Method

  • Blitz 100g of plain flour, 2 eggs and a drizzle of olive oil in a food processor. Rest in fridge for 20 minutes.

Method

  • Remove the heads, legs and shells from 3 Dublin bay prawns and put in a frying pan with a drop of olive oil. Fry these for 5 mins
  • Add a tablespoon of tomato puree and 50 ml of white wine. Simmer for 5 mins. Heat 250ml of fish stock + add shells, simmer for 20 mins.
  • Liquidise the shells/stock and pass through sieve/chinnois.
  • Remove the skin from 1 large tomato and remove the seeds, dice the fresh tomato into small pieces.
  • Take two small pieces of fennel, cut into slices then dice.
  • Heat a tbsp of olive oil, gently fry the fennel for 3 mins.
  • Take a small amount of fish-ling, gurnard
  • Remove skin, cut into small pieces.
  • Cut the Dublin bay prawn bodies into similar small pieces
  • Remove the pasta from the fridge, roll thinly.
  • Cut into strips, toss in a little plain flour to stop the strips from sticking
  • Add the pasta to salted boiling water for 1 min.
  • Remove and put to one side.
  • Heat through the fish mixture for 4 mins in the bisque and add the pasta.
  • Stir and serve.