Ep 41 Paul and Blair: Crispy Skin Salmon with Moreton Bay Bug Ravioli
Prep: 30 mins
Cook: 25 mins
- 150g fresh or frozen Balmain bug meat
- 1 and a 1/2 tbs thickened cream
- 4 x 150g salmon fillets, skin on
- Baby spinach leaves, to serve
- Dill sprigs, to garnish
- 175g 00 flour
- 1/4 tsp salt
- 2 large eggs
- 25g butter
- 1 eschallot, finely chopped
- 150ml champagne or sparkling wine
- 100ml fish stock
- 200ml thickened cream
- pinch cayenne pepper
- 3 tsp lemon juice
- To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, to form a soft pliable dough. Knead for 5 minutes until smooth. Dough is correct consistency if your thumb comes back clean when pushed into it. Wrap in cling film and set aside to rest for 20 minutes.
- Process bug meat and cream until finely chopped and combined. Season. Refrigerate until required.
- To make sauce, melt butter in a medium saucepan. Cook eschallot until soft. Add champagne. Simmer until reduced by half. Add stock, cream and cayenne pepper. Simmer for 10 minutes until reduced by half. Add lemon and season. Strain.
- Divide dough in half. Pass each half through a pasta machine on the widest setting, repeating on all of the settings until about 2mm thick. Cut out 16 x 8cm squares or rounds. Divide bug mixture among half of the pasta squares. Lightly brush around filling with water and top with a second pasta square. Gently press around filling to remove any air bubbles. Press edges to seal.
- Heat a lightly oiled frying pan over medium heat. Season salmon and place, skin-side down in pan. Cook for about 4 minutes or until skin is crisp. Turn and cook for a further 2 minutes or until cooked to your liking. Transfer to a warm plate to rest for 2 minutes.
- Meanwhile, cook ravioli in small batches in a large saucepan of boiling salted water until just tender. Remove with a slotted spoon and drain.
- Serve salmon and ravioli with spinach and sauce. Garnish with dill.
- This dish would be great served with some steamed asparagus or broccolini.
- A large 150g Balmain bug will yield about 50g of meat. You will therefore need about 3 bugs for this recipe. You could also substitute the bug meat for crab or chopped prawn.
- Try adding some herbs to the filling like dill or basil along with some finely grated lemon rind.