Poached spot prawns, preserved lemon, English peas, spot prawn bisque
Serves: 4
Ingredients
Pasta Dough
- 250 g “OO” flour
- 2 whole eggs
- 2 egg yolks (reserve egg whites for filling)
Filling
- 12 spot prawns, peeled, tails removed
- 2 egg whites
- 150ml cream
- ½ preserved lemon skin, finely chopped
- 2 sprigs tarragon, finely chopped
- 1 clove roasted garlic
- Salt + pepper to taste
Bisque
- Heads and shells of 24 spot prawns
- 2 carrots, peeled and roughly chopped
- 1 onion, rough chopped
- 2 stalks celery, roughly chopped
- 1 clove garlic
- 1 leek white only, roughly chopped
- 200ml tomato paste
- 250 ml white wine
- 200ml brandy
- 300 ml fish stock
- 500 ml cream
- 1 bay leaf
- 1 sprig thyme
- 1 sprig tarragon
To serve
- 12 spot prawns, peeled, tails removed
- 250 g fresh English peas
Method
For pasta dough, place the flour, eggs, and a pinch of salt in a food processor and process until a dough forms. Turn out onto a clean, floured surface and knead until smooth. Cover in cling film and set aside to rest.
Peel spot prawns, set aside 12 for plating and 12 for the filling. Reserve the shells and heads for the sauce.
For the filling, combine 12 prawns, cream, egg whites, preserved lemon, tarragon and garlic in a food processor. Purée until smooth, season with salt and pepper and put into a piping bag.
For the bisque, begin by sweating shells, heads, onion, celery, carrot, leek and garlic in a pot. Add white wine and brandy and reduce. Add fish stock, cream and fresh herbs. Reduce until thick in consistency. Remove herbs, blend, and strain. Season with salt and pepper and keep hot.
For ravioli, roll the dough through a pasta machine on the widest setting, adjusting to a smaller setting each time. Cut into sheets. Cut 36 x 7cm rounds from the sheets; place a heaped teaspoon of the mousse onto the centre of half the pasta circles, place the remaining circles on top, brush the edges with water to seal, ensuring there are no air bubbles. Bring a pot of salted water to the boil and cook the ravioli for 2-3 minutes. Drain.
To finish
Bring prawn bisque to a simmer, add prawns and peas and cook until prawns are cooked through and peas are soft. Place ravioilis in a bowl with 3 spot prawns, peas and bisque.
Enjoy!