Shrimp ravioli with fennel caviar, shellfish bisque with Pastis Henri Bardouin

Shrimp ravioli with fennel caviar, shellfish bisque with Pastis Henri Bardouin

Serves 4:

Ingredients:

12 ravioli pasta

12 prawns

1 egg

15 cl of Pastis Henri Bardouin Grand Cru

3 fennels

3 carrots

1 lemon

5 shallots

5 cloves of garlic

Thyme

Laurel

Cumin powder

1 tablespoon of tomato paste

Olive oïl

Salt

 

Recipe :

Fennel caviar

Cut off the top of the fennels. Keep the stalks for the bisque and the leaves for decoration.

Cut the fennels in half, season with a pinch of salt, olive oil and a pinch of cumin powder.

Wrap them individually in aluminium foil.

Bake at 160°C for about 2 hours, until the fennels are well candied.

Blend with a dash of olive oil until smooth.

The prawns

Peel the prawns. Set aside the heads and shells.

Cut the prawns into large cubes. Set aside in a cool place.

The bisque

Peel and roughly chop the carrots, shallots and garlic cloves.

In a saucepan, fry the shrimp heads and shells with a little olive oil.

Once they are coloured, add the carrots, shallots and garlic and cook for a few minutes.

Add the tomato paste and cook for a few minutes, stirring regularly.

Flambé with Pastis Henri Bardouin Grand Cru.

Moisten with water and add the thyme and bay leaf.

Cook over a low heat for 30 to 45 minutes, then strain.

Add the lemon zest and juice and a good tablespoon of Pastis Henri Bardouin

Grand Cru.

The ravioli

Mix the cubed prawns with the fennel caviar in a bowl until you have a smooth filling.

Add a tablespoon of Pastis Henri Bardouin Grand Cru and mix again.

Spread the ravioli dough on a lightly floured work surface.

Place a teaspoon of shrimp filling in the center of each raviole.

With a small brush, spread a little beaten egg on the 4 edges of the pastry.

Fold one corner of the pastry over the other diagonally to form a triangle and pinch the raviole closed.

Finishing and serving

Cook the ravioli for 2 to 3 minutes in boiling salted water.

Place a spoonful of fennel caviar in the bottom of a soup plate.

Place 3 shrimp ravioli and a few fennel shoots on top.

Pour the hot bisque in front of the guests.

 

© Recipe : Chef Clément Courtemanche, restaurant Hébé, Paris

 

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