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The Caterer

Cannelloni of lobster and salt cod – by Jonathan Harrison

11 September 2006
Cannelloni of lobster and salt cod – by Jonathan Harrison

INGREDIENTS

(serves four)

For the pasta
450g plain flour
1tbs olive oil
1tbs water
Salt
3 eggs
7 egg yolks

For the filling
1 x 600g lobster (live)
150g salt cod (presoaked for 24 hours and drained)
100g fennel, chopped
50g shallots, chopped
4 sprigs coriander
Salt and pepper

For the sauce Bones from the lobster
1 small carrot, washed, peeled and finely diced
½ onion, peeled and finely diced
1 stick celery, washed and finely diced
½ small fennel bulb, washed and finely diced
1tbs olive oil
2 tomatoes, deseeded and chopped
250ml fish stock
250ml vegetable stock
1tbs white wine vinegar
100ml olive oil
Salt and pepper
Herb salad leaves to dress

METHOD

First, make the pasta. Put flour, salt, olive oil and water in a blender and process for a few seconds. Add the eggs and yolks. Blend. Knead pasta until mixture is smooth. Wrap in clingfilm and rest for 20 minutes.

To make the filling, boil the lobster for 30 seconds in salted water. Remove meat from the shells, then crush shells and set aside. Chop meat with fennel, shallots, cod and coriander leaves in a food processor. Blend for 10 seconds. Season with salt and pepper.

Roll out cannelloni paste very fine. Cut out into four squares. Blanch for two minutes, drain and refresh. Fill each square with lobster and salt cod mixture and roll up. Either steam or cook in boiling salted water for five minutes.

To make the sauce, sweat carrots, onions, celery and fennel in olive oil without colour for about three minutes. Add the crushed lobster shells and sweat for two more minutes. Add the tomato with fish and vegetable stocks and simmer for 20 minutes, skimming occasionally. Strain through a fine muslin into a saucepan and reduce until about 100ml of stock is left. In a bowl, add the vinegar and slowly whisk in the olive oil. When fully incorporated, add the lobster stock, slowly whisking all the time. Correct the seasoning.

Jonathan Harrison

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