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Articles - Gourmet Pleasures:

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CUTTLEFISH RAVIOLI STUFFED WITH SEA BASS ON PRAWN CREAM


Ingredients 
for the dough

300 g plain flour

2 whole eggs

Oil 10 ml

20 g sepia

Salt

 

Method

Mix flour and salt, make a well in the middle, break in the eggs and beat together with other ingredients. Cover with foil and leave to rest.

Ingredients for the filling

300 g seabass fillet

150 g boiled mashed potatoes

Garlic

Parsley

White wine

Salt and pepper

Oil

 

Method

Boil the potatoes in salted water for about 20 minutes, until a toothpick penetrates the potato easily. When cool, peel and cut into chunks. Sauté garlic in oil, add the fish fillet cut into small pieces and sauté. Deglaze with white wine and add the parsley. Season with salt and pepper and allow to cool. Mash with the potatoes to a creamy texture.

 

Ingredients for the sauce

Whole prawn tails

Leek

Carrots

Celery

Tomato

Brandy

Aromatic herbs

Cornflour

 

Method

Remove the heads from the prawns, peel and devein. Wash the vegetables and cut into pieces. Sauté vegetables and prawn scraps in a pan. Deglaze with brandy and cover with water. Simmer for 20 minutes. Sieve and set aside until needed. Add prawn tails and simmer till done. Thicken with cornflour, season to taste with salt and pepper.

By Baita E Salmaso

www.kesseboehmer.com