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This intricate dish combines the delicate flavors of cod, a rich prawn bisque, and the briny pop of trout roe. The pasta dough is rolled thin and shaped into elegant spirals, encasing a creamy cod filling. The bisque, made from prawn shells and aromatics, is reduced to a velvety sauce and finished with cream. The dish is plated with a touch of finesse, garnished with fresh dill and trout roe for a stunning presentation.
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Combine the '00' flour and semolina in a bowl.
Add the egg yolks, whole egg, olive oil, and a pinch of salt.
Knead the mixture until smooth, then wrap in plastic wrap and rest in the refrigerator for 1 hour.
Sauté the prawn heads and shells in olive oil until well caramelized.
Add the onion, celery, carrot, and garlic, and cook until lightly colored.
Stir in the tomato paste and chopped tomato.
Deglaze the pan with Cognac and flambé until the alcohol burns off.
Add the white wine and reduce by half.
Add the bay leaf and water, then simmer for 30 minutes.
Blend the mixture briefly and strain it through a fine sieve.
Reduce the strained bisque slightly and finish by stirring in the cream.
Gently poach the cod fillet in milk with the bay leaf and juniper berries for about 6 minutes.
Drain the cod well, then flake it into small pieces.
Mix the flaked cod with mascarpone, chopped dill, parsley, and white pepper until combined.
Roll the pasta dough very thin using a pasta machine or rolling pin.
Spread a line of the cod filling along the dough, then roll the pasta to form a spiral.
Cut the ravioli into individual pieces using a crinkle pastry wheel.
Cook the ravioli in salted boiling water for about 1 minute 30 seconds.
Transfer the cooked ravioli to a pan with a little bisque and coat gently.
Foam the remaining bisque with a hand blender.
Plate the ravioli, spoon the bisque around, and garnish with trout roe and fresh dill.
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Use very fresh prawns for the bisque to ensure a rich and flavorful base.
Chill the pasta dough well before rolling to make it easier to handle.
If you don't have a crinkle pastry wheel, a sharp knife can be used to cut the ravioli.
For a stronger dill flavor, add some finely chopped dill to the bisque before blending.
Can I use store-bought pasta dough?
Yes, but homemade pasta dough will give a more authentic texture and flavor.
What can I use instead of Cognac?
You can substitute Cognac with brandy or omit it entirely if preferred.
How do I flambé safely?
Use a long lighter or match, and ensure there are no flammable items nearby when igniting the Cognac.
Can I prepare the bisque in advance?
Yes, the bisque can be made a day ahead and stored in the refrigerator.
What is the best way to store leftover ravioli?
Uncooked ravioli can be frozen on a tray and then transferred to a sealed bag for up to 1 month.
