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Ravioli of Fresh Salmon filled with Scottish Seafood garnished with Celeriac Stew and Tatatouille Sauce

11 September 2006

INGREDIENTS

(Serves one)

2 thin slices fresh salmon
1 scallop
Dill
Salt and pepper
1 oyster
50g diced celeriac
70ml double cream
1 shallot
150ml white wine
1/4 aubergine
Olive oil
1/4 courgette
1/2 clove garlic
1/2 lemon
25g fine diced red pepper
1 plum tomato (concassé)
\* langoustine

METHOD

Cut two rounds of salmon 10cm in diameter.

Sear the scallop cool and dice finely. Dice salmon trimmings combine with scallop dill and seasoning.

Place filling in centre of one piece of salmon top with oyster then cover with other piece of salmon place on to a buttered paper and steam for five minutes.

Blanch the celeriac then cook with 15ml double cream half a diced shallot 2 white wine and seasoning until tender.

Peel the aubergine and cut the skin into julienne deep-fry until crisp and drain on absorbent paper. Reserve for garnish.

Dice the remaining aubergine flesh. Fry with courgette remaining shallot and garlic in olive oil add seasoning and lemon juice and liquidise. Return to pan add white wine and diced pepper and cook until tender. Finish sauce by adding diced plum tomatoes.

Quickly sauté langoustine and split lengthways.

To serve place celeriac in centre of the plate rest the ravioli on top followed by the langoustine and the crispy aubergine. Surround with sauce and serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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