Serves: 5 - 6
300 grams fresh salmon
3 heaped tablespoons
125 grams ricotta
1 teaspoon wasabi paste
1 tablespoon freshly grated ginger
1 tablespoon finely chopped chives plus extra to serve
½ long red chilli, seeds removed, finely chopped
40 wonton wrappers
500 mls fish stock
250 mls cream
1 stalk lemongrass, crushed
4 kaffir lime leaves, finely shredded
Ravioli: Remove the skin and any bones from the salmon, see page 109, and cut into small dice. Add the crème fraîche, ricotta, wasabi, ginger, chives and chilli. Season well and mix together.
Lay out several wonton wrappers at a time and place a spoonful of filling in the centre of each. Brush the edges with water and cover with another wonton, pressing out any air and firmly sealing the edges. Place on baking paper that has been lightly sprinkled with flour.
Broth: Put all the ingredients in a saucepan, season lightly and simmer until reduced by half, about 20 minutes. Strain out the lemongrass and kaffir lime leaves and keep hot. Taste again for seasoning.
To serve: Bring a large saucepan of water to the boil and salt generously. Cook the ravioli in batches for 3 or 4 minutes. Remove with a slotted spoon and place on warm serving plates. Spoon over the broth and
sprinkle with chopped chives. Makes 20 ravioli. Serves 5-6
Fish Stock: Several brands of excellent fresh fish stock are available in supermarkets. However making your own is easy and fast. Heat 25 grams of butter in a large saucepan and add 1 peeled and sliced onion, ½ bay leaf, 4-6 peppercorns, juice of 1 lemon and 1 kilo fresh fish bones (well washed). Cover and stew lightly for 5 minutes, without colouring. Add 2 ½ litres cold water and bring to the boil, skim and simmer gently for 20 minutes only. Strain immediately and reserve for use