Pan-fried trout and smoked trout ravioli, with courgette salad and warm tomato salsa

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
50g/2oz spinach
125g/4oz pasta flour
7.5ml/½tbsp olive oil
1 egg
1 large courgette
100g/3½oz smoked trout
25g/1oz butter
2 tbsp/30ml/1fl oz crème fraiche
1 shallot
4 tomatoes
few ripped basil leaves
1 tbsp/30ml/1fl oz red wine vinegar
3 limes
salt and pepper
1 tsp sugar
37.5ml/2½tbsp chopped coriander
1 tbsp/1fl oz water
2 trout fillets
flour for dusting
olive oil, for cooking
Method
1. Blanch the spinach in boiling water and squeeze as dry as possible in a tea towel. Chop finely, or shred in a food processor.
2. To make the pasta: combine the pasta flour, 7.5ml/½tbsp olive oil, egg and spinach in a bowl to make the pasta dough, adding a little water if necessary to achieve the correct consistency. Knead for 5 minutes, and leave to rest in the fridge for up to 30 minutes.
3. To make the courgette salad: slice the courgette into ribbons, using a vegetable peeler. Mix with the juice of ½ lime, ½ tbsp coriander, a little olive oil and seasoning. Leave to allow the flavours to infuse until ready to serve.
4. Blend the smoked trout, butter, crème fraiche, 1 tbsp coriander and juice of ½ lime in a food processor to make a mousse. Season to taste.
5. To make the warm tomato salsa: finely chop the shallot and fry lightly in olive oil. Whilst the shallot is cooking, skin, de-seed and chop the tomatoes. Add to the shallot and continue cooking.
6. Add the basil leaves and red wine vinegar to the tomato and shallot mixture. Add pepper and sugar to taste. Keep warm until ready to serve.
7. Roll the pasta dough, following the roller manufacturer s instructions, until the thinnest pasta sheet has been produced. Cut out 6 large circles and 6 small circles using pastry cutters of a suitable size.
8. Place a tsp of the smoked trout mousse on each of the smaller pasta circles. Brush round the edge with a dampened pastry brush. Place each of the larger pasta circles over the mousse and press down firmly to seal the edges.
9. Heat a little olive oil in a frying pan. Season the trout fillets and lightly dust the skin side only with flour. Place skin side down in the hot oil. Cook for approximately 5 minutes depending on the thickness of the fillets.
10. Meanwhile boil a kettle and fill a large pan with the boiling water. Keep the water boiling.
11. Turn the trout fillets carefully and continue cooking flesh side down.
12. Cook the ravioli in the boiling water for approximately 2 minutes.
13. Toss the courgette salad again and place half on one side of each plate.
14. Drain the ravioli and place 3 on each plate opposite the courgette salad.
15. Salt the trout fillet lightly and place skin side up on the courgette salad. Garnish the ravioli with the warm tomato salsa.
16. Drizzle a little oil and lime juice over the whole dish and season lightly with black pepper.

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