 Ingredients:2 kg fresh, cleaned perch
2 onions
2 carrots, 1 leek
a bay leaf, salt
white and black pepper
sprigs of dill
To clarify:
raw root vegetables (carrots, onion, parsnip), cut very thin
5 eggs white
For the crayfish ravioli:
Pasta dough:
100 g coarsish flour
1 egg
1 Tbsp oil
1 egg for sealing
Filling:
a small carrot
a piece of leek and celery
butter
8 crayfish tails
salt and white pepper
Directions:1. Rinse the cleaned perch and place in cold water. Bring to the boil. Remove the foam. Add the stock vegetables and seasonings. Simmer gently for about gq minutes. Sieve the stock and allow to cool. Mix the vegetables with the egg whites and add to the stock, stirring until the whites have solidified. Leave the stock to stand for a moment before sieving. Strain the stock through a sieve. Cut the leek and carrot into fine strips. Add the strips to the stock and bring to the boil.
2. Place the flour on a working surface. Make a well in the centre and pour in the egg and oil. Mix to form a dough and knead. Wrap the dough in kitchen film and set to rest for half an hour. Start making the stuffing by cutting the vegetables into very small cubes (brunoise). Glaze them in butter until soft. Season with salt and pepper and allow to cool. Roll the dough out into two thin sheets and brush them with egg. Place the cubed vegetables on one of the sheets in four small piles. Cut the crayfish tails in half lengthwise and place them on top of the vegetables. Place the other sheet of dough on top and use a pasta mould to make four ravioli about 5cm in diameter. Seal the edges of the ravioli well and boil in salted water for about 3 minutes. Place the ravioli in soup plates and pour the perch consomme over. |
