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Salmon ravioli? They're stuffed with fish mousse.

A mousse of fish, instead of meat or cheese, fills these elegant ravioli. The filling is very light in texture and much like the mixture the French use for quenelles, their classic fish dumplings. Cooked in wrappers, these modified quenelles are much easier to handle and make a handsome first course.

Another simpliflying touch is the use of packaged noodle-type egg roll or spring roll skins (found in produce or refrigrated sections of supermarkets) instead of freshly made pasta to encase the filling. Purchased skins are very thin and tender.

You can fill the skins hours or days ahead (they freeze well), then poach in boiling water just before serving. The accompanying butter-finished sauces are rich and smooth; they can also be partially made ahead, then completed when reheated.

Here we suggest three flavor combinations: salmon with a fresh basil sauce, lobster with a dried morel sauce, and scallops with a tarragon-saffron sauce.

Salmon Ravioli Salmon mousse (recipe follows)

12 egg roll or spring rolls skins (noodle type)

1 egg, beaten Water Basil sauce (recipe Follows) Sauteed tomato (recipe follows) Fresh basil sprigs

Place 1/12 of the salmon mousse in the center of an egg roll skin (keep remaining skins covered with plastic wrap). Brush skin around half the filling with egg. Fold plain side of egg roll over the filling, aligning the edges; press firmly to seal. Use a pastry wheel to cut rectangle into a 4-inch-long semicircle. Discard trimmings. Repeat to make remaining ravioli.

Place filled ravioli in a single layer, without touching, on rimmed baking sheets. If made ahead, cover with plastic wrap and chill up to 4 hours. Or freeze, the package in plastic bags and store up to 2 months.

To cook, bring 4 quarts water in a 5- to 6-quart pan to boiling over high heat. Add ravioli and cook, uncovered, until noodle is even color throughout (cut to test), about 5 minutes (6 to 7 minutes if frozen). Meanwhile, spoon basil sauce equally onto 6 heated dinner plates. Remove ravioli from heat and lift from water with a slotted Spoon, draining well. Arrange 2 ravioli on each plate and spoon an equal amount of sauteed tomato onto each serving. Garnish with basil sprigs and serve at once. Makes 6 first-course servings.

Salmon mousse. Remove skin and bones from 1/2 pound salmon. In a blender or food processor, whirl salmon (cut into chunks), 1 egg white, 1/3 cup whipping cream, and 2 teaspoons chopped chives until smoothly pureed. Add salt and white pepper to taste. If made ahead, cover and chill up to 24 hours.

Basil sauce. In a 10- to 12-inch frying pan over medium-high heat, melt 2 tablespoons butter or margarine. Add 2 teaspoons minced shallots and cook, stirring, until soft. Stir in 3 tablespoons dry white wine, 1 tablespoon dry sherry, 1/2 cup regular-strength chicken broth, and 1/2 cup chopped mushrooms. Cook uncovered stirring occasionally, until reduced to 1/2 cup; remove from heat.

Whirl 3 cups lightly packed fresh basil leaves in a blender or food processor with the hot mushroom mixture until smooth. Return basil mixture to pan (if made ahead, cover and set aside up to 6 hours). Add 1-1/4 cups whipping cream; bring to boiling. Reduce heat and add, in 1 piece, 1/2 cup (1/4 lb.) butter or margarine; stir constantly until butter melts and is incorporated into sauce. If desired, pour sauce through a fine wire strainer.

Sauteed tomato. Peel, core, and dice 1 small tomato. In a 6- to 8-inch frying pan, melt 1 tablespoon butter or margarine over medium heat. Add 1 clove garlic, minced or pressed, and swirl in pan until golden. Add tomato and stir until most of the juices have evaporated. Add salt and pepper to taste. Use, or let stand up to 6 hours and reheat to serve. Lobster Ravioli

Prepare salmon mousse, but instead of salmon use a 1/2-pound lobster tail (about 10 oz. in the shell); remove and discard shell. Serve with morel lemon sauce (recipe follows) instead of the basil sauce.

Morel lemon sauce. Cover 1/2 cup (about 1/2 oz.) dry morels (available in specialty food stores) with 1 cup water. Let stand 1 hour; occasionally work morels gently with your hands to release soil and grit from the porous mushrooms. Drain and rinse in several changes of water. Combine rinsed mushrooms with 1/2 cup water; cover and let stand until soft, at least 4 hours or overnight.

In a 10- to 12-inch frying pan, melt 1 tablespoons butter or margarine over high heat. Add morels and 1/2 cup soaking liquid (pour out carefully and discard any grit; or you can use 1 cup sliced fresh mushrooms and 1/2 cup of water), 1 tablespoon minced Shallots, 2 tablespoons lemon juice, 3 tablespoons dry white wine, 1 tablespoons dry sherry, and 1 cup regular-strength chicken broth.

Boil, uncovered, until liquid is reduced by half. Stir in 3/4 cup whipping cream and boil until liquid is reduced to 1 cup. At this point, you can let sauce stand up to 6 hours; reheat to continue. Turn heat to low and add, in 1 piece, 1/2 cup (1/4 lb.) butter or margarine; stir constantly until butter is incorporated into sauce. Scallop Ravioli

Prepare salmon mousse, but instead of salmon use 1/2 pound scallops, rinsed and drained. Accompany with tarragon-saffron sauce (recipe follows) instead of basil sauce.

Tarragon-saffron sauce. In a 10- to 12-inch frying pan, melt 1 tablespoon butter or margarine over medium-high heat. Stir in 1 tablespoon minces shallots and 1 tablespoon finely chopped fresh tarragon (or 1/2 teaspoons dry tarragon). Add 3/4 cup dry white wine, 1-1/2 cups regular-strength chicken broth, and 1/32 teaspoon ground saffron.

Boil, uncovered, until reduced by half. Add 1/2 cup whipping cream and boil radidly until reduced to 1 cup. At this point, you can let sauce stand up to 6 hours; reheat to continue. Turn heat to low and add, in 1 piece, 1/2 cup (1/4 lb.) butter or margarine; stir constantly until butter melts and is incorporated into sauce.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jun 1, 1984
Words:1033
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