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The Caterer

Poached turbot with baby leeks and scallop ravioli

11 September 2006
Poached turbot with baby leeks and scallop ravioli

INGREDIENTS

(serves four)

For the ravioli dough 175g plain flour
25ml olive oil
1 large egg
Pinch of salt
4 scallops
Salt and pepper
2tsp lime juice
85g unsalted butter
2 shallots finely chopped
150ml white wine
750ml fish stock
20 baby leeks trimmed
4 x 140g turbot
1tsp grain mustard
2tbsp parsley finely chopped
1 carrot thinly sliced and deep-fried

METHOD

Prepare the ravioli dough by mixing the flour olive oil egg and seasoning in a food processor. Cover and leave to rest.

Purée the scallops and add salt pepper and the lime juice.

Roll out the dough until paper-thin and cut 20 small discs. Place a small amount of the scallop mix to one side of each disc fold over and pinch to seal. Poach in boiling water for 45 seconds.

Melt 25g of the butter in a pan and sweat the shallots. Add 100ml of the wine and reduce to a glaze then add the stock and reduce again. Sweat the leeks in 15g of the butter add the remaining 50ml of the white wine and bring to the boil.

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