| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Seafood |
Japanese |
Consuming, Passions |
6 |
servings |
INGREDIENTS
| 200 |
g |
Scallop meat; chilled |
| 1/3 |
ts |
Tarragon; finely chopped |
| 1 |
tb |
Chopped chives |
| 1 |
|
Egg white |
| 300 |
ml |
Cream; chilled |
| 200 |
g |
Chilled lobster meat; finely chopped |
| 24 |
|
Gow Gee skins; (Oriental food shop) |
| 24 |
|
Squares Nori; (2cm squares) |
|
|
; (Oriental food |
|
|
; shop) |
|
|
Wakame and Ogo seaweeds and flying fish; (Japanese food shop) |
|
|
; roe |
|
|
Salt and pepper to taste |
| 100 |
ml |
Extra virgin olive oil |
| 8 |
tb |
Peeled and diced tomato |
| 1 1/2 |
tb |
Rice vinegar |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Finely chopped basil leaves |
| 1/2 |
ts |
Finely chopped garlic |
|
|
Salt and pepper |
| 1 |
pn |
Sugar |
INSTRUCTIONS
FOR THE RAVIOLI
FOR THE SAUCE
Keep seafood and cream icy-cold over bowl of ice. Place scallops, tarragon,
chives and egg white in food processor and blend to a smooth paste. With
the processor still running gradually add the chilled cream in a steady
stream. When the cream has been assimilated, mix the paste with lobster,
salt and pepper.
Cover and chill till needed.
Lay out 12 Gow Gee skins and lay a Nori sheet on each.
Place a spoonful of the paste on top, cover with another Nori square and
then another Gow Gee skin and gently wet edges and press together.
Poach for about five minutes in a large pan of simmering salted water to
which a dash of vegetable oil is added.
On a warm plate spread some Wakame, the top with ravioli and sauce.
Garnish with Ogo and flying fish roe.
Leftover potential: There will be no leftovers!
Converted by MC_Buster.
Per serving: 262 Calories (kcal); 28g Total Fat; (93% calories from fat);
2g Protein; 2g Carbohydrate; 44mg Cholesterol; 28mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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