Zander-Yellow Beet Ravioli with Lemongrass-Coconut Foam, Butter sauteed Chioggia Beets and Beetroot-Vermouth Sabayon

It's been a while that I have shared a recipe with beetroot, right? So it is time to show you these yellow beet-pikeperch ravioli. This main course was in fact inspired by an older beet-prawn dish of mine. Unfortunatly, there no sign of snow yet, but I can hardly wait for the first snowflakes. Until then, all I can do is to serve some for lunch.

Ingredients:
for the pasta:
200 g flour
2 eggs
1 teaspoon olive oil
salt
for the filling:
500 g yellow beetroot
150 g pikeperch
300 ml coconut milk
200 ml water
1/4 teaspoon curry spice mixture
for the lemongrass-coconut foam:
50 ml fish stock
1 lemongrass
1 shallot
1 teaspoon butter
50 ml coconut milk
50 ml cream
salt, pepper
for the beetroot vermouth sabayon:100 ml fish stock
50 ml vermouth
50 ml beet juice
1 shallot
1 egg yolk
butter
chioggia beetroot

First prepare the pasta dough: sift flour and make a mold in the middle and add whisked eggs. With the help of a fork mix it together, when the dough is getting viscous knead it with  your hands, and while that add olive oil, two pinches of salt and knead a dough until it is smooth. Chill for about 30 minutes. For the filling peel yellow beets and dice. Bring coconut milk with water to the boil and cook diced beetroot over low heat until soft. Puree beets with just enough cooking liquid so that you get a spreadable puree. Stir in diced fish and season with salt, pepper and curry spice mixture. With a help of a pasta machine roll out pasta dough as thin as possible and place a teaspoon of the filling on it and form a ravioli with a help of any snowflake or any other shape cookie cutter. Bring salty water to simmer and simmer ravioli for a 2-3 minutes and toss in melted butter. For the lemongrass foam, chop shallot and sautee in a teaspoon butter, pour fish stock over it and add lemongrass, reduce, add coconut milk and cream and cook for 5-7 minutes. Before serving remove the lemongrass and foam it with a blender. For the sabayon sautee chopped shallot in a teaspoon of butter,add fish stock, vermouth and reduce for 2 minutes. Sieve, add beet juice and whisk it together with the egg yolk. Beat sabayon over bain marie until foamy, season with salt and pepper. With a help of an apple deseeder cut pieces out of the chioggia beet, slice and sautee in butter.