This dish is one of the favourite’s at Meat Fish Wine Auckland. Beautiful, plump tortellini that can be served with a bisque as we do at the restaurant or with any light sauce. Let your culinary imagination run wild!
Fennel bulb, about 100grams
Artichoke, 1 small bulb or 25 grams washed and peeled
Chives, 10 grams cut into 2cm batons
Chervil, 5 grams (a few leaves)
Dill, 5 grams (a few leaves)
Parsley, 10 grams, finely sliced
Salt to taste
1 lemon, zested and juiced
20mls olive oil
- Shave the fennel as thin as you can and place in a bowl, do exactly the same thing with the raw peeled artichoke
- Add in the finely picked and chopped herbs and give a quick season with the sea salt and pepper
- Toss everything at the very last second with the lemon, zest and olive oil. Give it a little taste and adjust the seasoning as required.
Chefs Note: This simple salad is great with any seafood. Feel free to switch out the herbs as you see fit. Another great idea is to replace the lemon with orange. To get the fennel and artichoke really thin use a peeler.
Prawn Tortellini Mousse
Prawns, 300 grams cleaned and deveined
White fish, 100 grams, diced
1 egg white
300mls of cream
Salt, pinch and to taste
A squeeze of lemon
Cayenne pepper, to taste
Chives, 10 grams finely chopped
- Dice the prawn meat and reserve half of it for a bit later. Place the remainder of the meat and the white fish in a blender.
- Puree the meat until it’s smooth with no remaining lumps, next add the egg white.
- Puree once more and then add the salt and the cayenne pepper.
- Remove the pureed mixture and then add the reserved diced prawn.
- Slowly beat in the cream with a spoon. What you should end up with is a lovely glossy mix.
- Poach a little bit off in some hot water and add more salt, pepper and lemon if needed, until you get a mousse that suits your taste.
- Lastly add the chives
Chefs Note: You can replace the prawn and fish with any seafood you’d like. Try salmon, kingfish or any other finned fish. If you want try a plain white fish mousse and add things like oysters or diced scallops.
Fish mousse from above
Pasta dough, 400grams
- Place the mousse in a piping bag
- Roll the dough out as thin as you can, we aim for setting 1 in the restaurant as this is the thinnest.
- Cut out a circle of the dough and then with the piping bag place about 25 grams in the middle.
- Wet the edges lightly with water and then fold the dough over to enclose the mousse
- Press to seal all around the edges, ideally with no air in them or they will burst when you cook them.
- Fold them around the seal to join the 2 ends – at this stage they should look like a little “belly button”
- Place on a tray dusted with rice flour or polenta
- Drop the tortellini into salted boiling water and cook for about 5 minutes; remove with a slotted spoon to remove any excess water then toss in the oil, season and place in a bowl.
- Garnish the top with the fennel salad
Enjoy these delicious parcels of goodness!