Serves 6-8 people
Wild black bream is at its best in June & July and my dad has lots of it then so we get it all from him. I would suggest speaking to a good fish supplier and they should be able to fillet and skin it for you.
At the restaurant we get our scallops in whole which is the best way as they are alive and keep them very fresh. If you cannot source them you can buy scallops already out of the shell from a good fish monger. To prep the scallops, simply cut away the roe and the sinew and plunge into ice water for 10 second moving them around to clean off any sand or grit. Lay them up against each other on a tray with a towel so they firm up and hold a good shape.
500g 00 flour
1 egg yolk
50g olive oil
6 vanilla pods
2 litre of fish stock
1 bottle of vermouth
50g chardonnay vinegar
50g unsalted butter
250g scallop roe from the scallops
250g lobster blanched meat
500g double cream
1 egg white
A pinch of cayenne pepper
Salt to taste
1 tablespoon of lemon juice
Blitz the flour in a food processer with the salt. Slowly add the eggs one by one, then add the olive oil. Pour out the dough on a well floured surface and knead like a bread dough for 5 minutes. The dough should be nice and smooth (not too wet and not too dry!) Wrap the dough in cling film and rest for at least 2 hours.
Blitz the vanilla pods with the wine and fish stock until very fine. Transfer to a pan with a whole peeled shallot then reduce the liquid down until it’s about 100ml. Pass it through fine sieve. All you need to do now is whisk in the butter and vinegar last minute to finish the sauce when plating.
To get the lobster meat, insert a large knife into the top of the head of the lobster. There is a natural cross on the head I use as an indication where to insert. Blanch the lobster in boiling water for 30 seconds and then plunge into ice water. Then twist the head off and keep in your fridge or freezer for soup! Crack the body by pushing against a table on its side until it cracks. The shell will peel away easily.
Put the scallop roe and the lobster in a food process until they make a fine paste. Then pass it through a fine sieve. Whip the egg white until stiff and fold with semi whipped cream, then add the lobster paste lemon, pepper and salt. Put in the fridge until later.
6 violet (baby) artichokes
3 red peppers
2 ripe tomatoes
As you can see by the picture my ratatouille is kind of taken apart for presentation purposes. We also skin the peppers by roasting the off and peeling the skin… to be honest if I was at home I wouldn’t bother! The artichokes we use at the moment are from Sardinia in Italy all we do to them is peel the big leaves off and peel them so we are just left with the flesh.
Roll the pasta out on a pasta machine from setting 10 to 1.5/2 going through each setting at a time. Cut the pasta into large circles about 8cm. Repeat this process so you have 2 discs of pasta. Put about a tablespoon of your lobster mousse in the middle of the pasta then slightly wet the edges and put the other disc on top and without squashing the mousse. Try your best to push all the air out and you are sealing it this will keep the ravioli nice and tidy.
Pan fry all of your vegetables (apart from the tomato) with olive oil. Keep to one side. Cook your fish. Aat the restaurant we pan fry it so it’s really crisp on one side but if you don’t have a good non-stick pan just grill it until just cooked. Do the same with the scallop, pan fry if possible intil just cooked. Cook the tortellini in salted water for 3 minutes. Once cooked, assemble how you wish on the plate and finish your vanilla sauce with the butter, vinegar and salt. Dress all the vegetables with the sauce.