ravioli of langoustine with a mussel butter broth

Coxon's kit
1 servings
250 grams Langoustines; fresh raw
2 pints Fish stock
1 pint Water
250 millilitres Double cream
1 teaspoon Chives; chopped
¼ teaspoon Pepper
225 grams Ravioli paste; (see recipe)
1 teaspoon Lemon juice
1 teaspoon Olive oil
  Flour for dusting
  Fish stock
  Star anaise
Head and shells of langoustine
225 grams Mussels; cooked and removed
  ; from their shells
  Carrot; diced
  Onion; diced
  Celery; diced
  Tomatoes; diced
100 grams Butter
100 millilitres Cream
200 grams Strong white flour
¼ teaspoon Salt
3 tablespoons Fresh coriander; chopped
1 tablespoon Fresh parsley; chopped
4 ounces Strong white flour
1 medium Sized egg; beaten
1 pinch Salt
2 tablespoons Olive oil
  Flour for dusting





Ravioli: Grind down the langoustine flesh with the salt and pepper, add the double cream, chives and a squeeze of lemon and mix together. Place the stock into a wide pan and heat, bring to the boil and then simmer.

Place a teaspoon of langoustine mix into the centre of the ravioli paste.

Brush the lid with egg wash and seal the two ravioli discs ensuring there is no trapped air.

Place into a fish stock and cook for around 4 minutes. Drain and serve with the mussel broth.

Mussel broth: Cook the stock ingredients together for 4-5 minutes then strain into a clean pan.

Place the diced onion into a clean pan with a little butter and sweat off without colouring. Add the celery and carrot and cook for 2-3 minutes.

Add the stock and boil for 3 minutes, reducing the liquid. Add the double cream and reduce further. Add the mussels and butter and whisk in until well incorporated. Drain off some of the liquid and whisk the liquid to a froth.

Scatter the mussels and vegetables on a plate. Pour the frothy broth on the mussels and place the fish in the centre.

Coriander ravioli paste: Place the flour, egg, salt and chopped fresh coriander and parsley into a food processor and pulse until combined.

Place the dough onto a lightly floured work surface and knead well for 4-5 minutes.

Wrap in cling film and leave to rest for 30 minutes.

Ravioli: Sieve the flour with the salt. Add the egg and the olive oil. Mix to form a dough. Cover and leave to rest for at least 30 minutes.

The amount of oil needed will depend upon the strength of the flour. More oil may be needed.

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Carlton Food Network

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