Homemade pasta pays homage to the king of fish, writes Dominic Jack as he gives us this inspirational recipe for wild salmon ravioli with spring greens.

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  • Medium
This dish is a perfect example of using homemade pasta to create a light, fresh, elegant supper by matching it with some of the season’s very best flavours. Wild salmon is in season right now and when you team it with fresh peas and broad beans, all the flavours come together really elegantly. The colours of these wonderful vegetables bring any plate to life. At our restaurant, Castle Terrace, we bring even more colour to this dish by using a combination of plain and freshly flavoured pasta, which makes it look even more special and taste even more flavoursome. This is a great recipe to master because you can use the principles of the dish, and change the filling to whatever you like, or whatever you can get your hands on that’s in season. While perfect pasta can be a little challenging to master, you just need a bit of practice and patience. It can be tempting to head to the shops and buy ready-made dry pasta, but once you have tried making it at home, you’ll never look back. The wild salmon works really well in this dish because it’s a meaty, oily fish, but you can also try it with wild trout, which is also in season and marries similarly well with the peas and broad beans. The success of this dish will depend on the freshness of the salmon, so try to source it from your local fishmonger and use it the same day you buy it. We use a whole salmon to make this dish at the restaurant, including the bones to make a tasty consommé. It’s a lighter way to enjoy ravioli, rather than with a rich creamy sauce, and the ideal way to relish all of those fresh, delicate seasonal flavours inside the silky little pasta parcels.

Ingredients

  • Pasta
  • 150g pasta flour
  • 1½ eggs
  • ½ tsp olive oil
  • Wild salmon mousse
  • 250g wild salmon
  • 1 egg
  • 1 egg yolk
  • 100g cream
  • 5g butter
  • sea salt and black pepper
  • zest of 1 lemon
  • Consommé
  • 3 onions halved and blackened in a frying pan
  • 500g salmon trimming
  • 100ml egg white
  • 100g tomato purée
  • 1 carrot
  • 1 onion
  • 1 celery stick
  • 3 litres fish stock
  • salt for seasoning
  • Garnish
  • 2 lemons
  • 70g broad beans
  • sugar

Method

Wild salmon ravioli with spring greens

Pasta

Mix together the eggs and olive oil using a fork. Gradually add in the sieved flour also using a fork. When all the flour is mixed in, knead the dough with your hands for about 10 minutes, then wrap it in cling  film and put into the fridge until needed.

Wild salmon mousse

Blend the wild salmon with the egg, the yolk and 70g of cream until smooth. Pass through a drum sieve. Melt the butter and mix with the remaining cream. Gradually fold into the mousse. Grate the lemon zest into the mousse and season with the salt and pepper. Check the seasoning by poaching a small amount of the mousse in a small pot of simmering salted water. Place the rest of the mixture in a piping bag and then put into the fridge.

Consommé

The ingredients below will form a raft. This is a combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface.

Blend together the salmon and the vegetables. Mix in the tomato purée, egg whites and salt. Put into a tall narrow pot and add the fish stock. Mix thoroughly and add in the onions, blackened side facing down.

On a low heat slowly bring the mix up to temperature, stirring occasionally, ensuring that it does not stick to the bottom of the pot. When the raft starts to bind and hold together, do not stir again. It will gradually float to the top.

Once at the top, make a hole in the middle. Allow the mix to simmer for approximately 1 hour.

Check the seasoning – if more salt is required, season the raft and ladle the liquid on top and allow to sink through. When ready carefully ladle the consommé from the hole in the middle through a muslin cloth.

Ravioli

Cut the pasta dough in half, and roll half in a pasta machine until paper thin. Pipe the salmon mousse on to the rolled pasta in even circles – about 5cm diameter.

Roll the other piece of dough until paper thin. Carefully place over the top of the piped mousse. Using a round plastic cutter secure the pasta by gently pressing down – do not cut. Using a slightly larger circular cutter, cut the raviolis from the pasta.

Garnish

Peel the zest from the 2 lemons. Juice the lemons. Cut the zest into small 2cm batons. Blanch in boiling water and refresh in ice water – repeat three times.

Put the lemon batons into the lemon juice in a pan. Add sugar until you reach a balance of sweet and sour. Reduce to the consistency of syrup. Blanch the broad beans for 3-5 minutes.

Plating

Heat the consommé – do not allow to boil rapidly. Blanch the ravioli in salted water until the pasta is cooked – again do not boil. Pour the hot consommé over the ravioli when serving. Garnish with the blanched broad beans and the lemon confit.
castleterracerestaurant.com

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About The Author

Tom Kitchin and Dominic Jack

In March 2013, Tom Kitchin and close friend and fellow chef Dominic Jack opened The Scran & Scallie alongside the management team behind The Kitchin and Castle Terrace Restaurant. The pub, which is located in Stockbridge Edinburgh, presents a warm, family-friendly atmosphere, and showcases menus developed by Tom Kitchin and Dominic Jack of simple, affordable dishes executed to perfection, which demonstrate their expertise, passion and knowledge of the best suppliers in Scotland.

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About The Author

Tom Kitchin and Dominic Jack

In March 2013, Tom Kitchin and close friend and fellow chef Dominic Jack opened The Scran & Scallie alongside the management team behind The Kitchin and Castle Terrace Restaurant. The pub, which is located in Stockbridge Edinburgh, presents a warm, family-friendly atmosphere, and showcases menus developed by Tom Kitchin and Dominic Jack of simple, affordable dishes executed to perfection, which demonstrate their expertise, passion and knowledge of the best suppliers in Scotland.