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Ravioli Of Langoustine With A Mussel Butter Broth

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs 1 Servings

INGREDIENTS

250 g Langoustines, fresh raw
2 pt Fish stock
1 pt Water
250 Double cream
1 t Chives, chopped
1/4 t Pepper
225 g Ravioli paste, see recipe
1 t Lemon juice
1 t Olive oil
Eggwash
Flour for dusting
Fish stock
Saffron
Star anaise
1 Head and shells of
langoustine
225 g Mussels, cooked and removed
from their shells
Carrot, diced
Onion, diced
Celery, diced
Tomatoes, diced
100 g Butter
100 Cream
200 g Strong white flour
2 Eggs
1/4 t Salt
3 T Fresh coriander, chopped
1 T Fresh parsley, chopped
4 oz Strong white flour
1 Sized egg, beaten
1 pn Salt
2 T Olive oil
Flour for dusting

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights  reserved. Carlton Food Network http://www.cfn.co.uk/  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4221
Calories From Fat: 1435
Total Fat: 162.7g
Cholesterol: 596.3mg
Sodium: 2632.9mg
Potassium: 3465mg
Carbohydrates: 577.6g
Fiber: 37.9g
Sugar: 15.7g
Protein: 112.2g


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