prawn_tort_WS

Recipe: Prawn Tortellini with Fennel & Artichoke Salad

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 Salad

Ingredients:

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

Pepper

1 lemon, zested and juiced

20mls olive oil

Method:

  • 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

Ingredients:

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

Method:

  • 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.


Tortellini

Ingredients:

Fish mousse from above

Pasta dough, 400grams

Method:

  • 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

Serving

  • 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!