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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 1 - Scallop Tortellini in Citrus Butter Sauce


Matthew Hopcraft

Scallop tortellini in Citrus Butter Sauce

Serves 4

 

Pasta

185g 00 flour

pinch salt

2 eggs

10ml water

 

Scallop filling

100g skinless white fish fillets

1 egg white

55ml thickened cream

55ml double cream

200g fresh scallops, cleaned and cut into quarters

1 tbsp chopped chives

salt and pepper

 

Crispy leek and herb salad

1 leek, white part only, cut into thin strips

1 L vegetable oil for frying

1/4 cup picked chervil

1/4 cup picked dill

1/4 cup chives, cut into 4 cm lengths

 

Verjuice and citrus butter sauce

250 ml verjuice

1/2 lime, peel and juice

1/2 lemon, peel only

1/2 grapefruit, peel only

1/2 orange, peel only

50 ml cream

250g diced unsalted butter, chilled

1 tbsp chopped chives

2 tbsp salmon caviar

 

  • To make the pasta, place flour, salt, eggs and water in a food processor and process until dough is formed. Wrap dough in plastic wrap and set aside in the fridge to rest.
  • To make the scallop filling, place fish in a food processor and blend to a smooth pure and, with the motor running, add the egg white. Pass through a fine sieve into a clean, chilled bowl and stir in the cream with a wooden spoon. Add scallops and chives gently mix together. Season and place in fridge.
  • Once rested, use a pasta machine to roll the dough out to the thinnest setting. Lay the pasta out on a floured work surface and cut out 9cm diameter circles. Set aside.
  • Place a tablespoon of scallop mix in the center of each pasta disc. Brush lightly around one half of each tortellini with a little water, then fold over to form a half-moon. Form into tortellini shape. Set aside in the fridge to firm.
  • To make the verjuice and citrus butter sauce place the verjuice into a small saucepan with the four citrus peels and bring to a gentle simmer over medium heat. Cook until nearly completely reduced, about 5-10 minutes. Add the cream, return to a simmer and reduce by half again. Remove the pan from the heat and slowly whisk in the chilled butter, a few cubes at a time, until it is all thoroughly incorporated. Strain into a clean pan and add the lime juice, chives and salmon caviar. Set aside.
  • To make the crispy leek and herb salad heat vegetable oil in a saucepan set over high heat, 10 180C. Fry the leeks until golden brown, remove from the oil with a slotted spoon and drain on paper towel. Transfer to a bowl, add herbs and gently mix together. Set aside.
  • Bring a large pot of salted water to the boil. Cook the chilled tortellini, a few at a time, until they float to the surface, around 23 minutes. Remove the tortellini carefully and place in a colander.
  • To serve, place a little salad in the center of each serving bowl. Add 3 cooked tortellini to each bowl and drizzle with sauce.

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