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

Method

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