The Caterer

Ravioli of haddock with lobster sauce by Robert Clayton

11 September 2006
Ravioli of haddock with lobster sauce by Robert Clayton


(serves six-eight)

For the pasta (makes 10 portions)
250g strong flour
2 whole eggs
3-4 egg yolks
Drop of olive oil

For the scallop mousse
350g scallops
1 egg white
Cayenne pepper
Few drops of Tabasco and Worcester sauce
Lemon juice
450ml double cream
450g natural smoked haddock, poached
1tsp fresh chives, chopped
1tsp fresh tarragon, chopped
Dash of lemon juice
1tsp grain mustard
Salt, pepper and cayenne
275g sautéd spinach
10tbs caviare


To make the pasta, combine all the ingredients and rest for one hour.

To make the scallop mousse, blend the scallops, egg whites, salt and cayenne pepper together with a few drops of Tabasco and Worcester sauce. Chill. Add chilled cream, blend again and rest for one hour at least. Place the freshly poached smoked haddock in a bowl and add the chives, tarragon, lemon juice and grain mustard. Combine the mousse with the haddock.

Put the ravioli in boiling water, bring back to the boil and then simmer for two minutes.

To serve, place 25g sautéd spinach in the centre of the plate and place the ravioli on top. Garnish with 1tbs caviare. Pour lobster sauce around.

Robert Clayton

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