Prawn Ravoli with Parsley-Salsify Puree and Blood Orange

While we are all eagerly waiting for spring with its fresh vegetables, we should care about what winter has to offer. The asparagus of winter is the black salsify and this beautiful vegetable is full of possibilites. For example it goes perfectly well with vanilla and oranges and this paired with fish and seafood. Did you actaully know that serpent root, another name for salsify, is also tasty raw in a salad? I have also included it raw in this dish together with blood orange fillets and seasoned with rapeseed oil, lemon juice and a touch of vanilla. Some chunks of candied blood oranges support the sweetness of the prawns. In case you want to emphasize the orange flavour, then cook salsify in some orange juice and add some zest to the puree. Feel free to use vermouth for the sabayon, but today it felt like, it has to be sherry.

Ingredients:
for the ravioli: 
200 g flour
2 eggs
1 tablespoon olive oil
300 g raw prawns
1/4 teaspoon butter
1 clove garlic
1 small shallot
1/4 teaspoon fresh ginger
1/4 teaspoon cayenne pepper
1 tablespoon soy sauce
1-2 tablespoons cream
for the salsify puree:
200 g salsify
1/2 bunch of parsley
1 shallot
2 tablespoons butter
50-60 ml cream
1 lemon
nutmeg
salt, pepper
for the blood orange sabayon:
100 ml fish stock
50 ml sherry
50 ml blood orange juice
1 shallot
2-3 coriander seeds
1 egg yolk

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 sautee chopped onion and garlic. Dice prawn and puree together with the rest of the ingredients. 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 a cookie cutter. Bring salty water to simmer and simmer ravioli for a 2-3 minutes and toss in melted butter. For the puree sautee chopped shallot in butter, then add just enough water so that it is covered together with a tablespoon of milk. Cook salsify until soft, then sieve and puree with just enough cream and butter that you have a smooth puree. Season with salt, pepper, nutmeg and a little lemon juice. For the sabayon sautee chopped shallot in a teaspoon of butter, add fish stock, coriander, sherry and reduce for 2 minutes. Sieve, add blood orange juice and whisk it together with the egg yolk. Beat sabayon over bain marie until foamy, season with salt and pepper.