Ravioli with caviar (4 servings)
To prepare this dish, you will need 30 g of Antonius Caviar Siberian. This product is available in our e-shop.
Ravioli dough (prepare in advance)
Ingredients:
– 325 g of 00 type flour
– 115 g of eggs
– 65 g of egg yolk
– 15 g of salt
– 1 tablespoon of olive
Preparation:
Mix all ingredients, knead and work the dough and then wrap in food foil. Put in the fridge for 12 hours.
Once your filling is ready, roll out the dough and cut into round shapes as soon as possible. Place a portion of filling in the center of each raviolo, cover with another layer of dough and seal the edges. Cook in boiling water for 12 minutes
Ravioli filling (prepare in advance)
Ingredients:
– 180 g of cod fillet
– 180 g of salmon fillet
– 120 g of sturgeon fillet
– 100 g of shrimps
– 50 ml of cream
– 1 lemon
– 1 bunch of chives
Preparation:
Mix 50 g of cod, 50 g of salmon with 50 ml of cream using a blender. Cut the rest of the fish and shrimps into small cubes, add chives and juice of half a lemon. Mix it with the mousse and shape into balls weighing about 90 g, then leave in the fridge for 6 hours.
Lemongrass velouté
Ingredients:
– 1 shallot
– 80 g of ginger
– 5 cloves of garlic
– 3 branches of thyme
– 15 coriander seeds
– 375 ml of extra dry vermouth
– 500 ml of fish broth
– 250 ml of cream (32%)
– 5 whole allspice berries
– 2 bay leaves
– 1 stalk of lemongrass
Preparation:
Peel the shallot, cut into slices and fry in a saucepan, add chopped ginger and garlic. After a moment add the rest of the spices. Pour in the vermouth, reduce by half, add fish broth and again reduce by half. Then add the cream and repeat the evaporation. Strain through a small sieve and blend until it foams.
Braised leek
Ingredients:
– 300 g of leek
– 150 g of butter
Preparation:
Rinse the leek, chop finely and blanch in boiling water. Then dry it and put in a saucepan with melted butter. Braise until soft.
Serving
Serve the dish on a deep plate: place the raviolo topped with a portion of caviar on leek surrounded by lemongrass velouté.
