Smoked trout ravioli on spinach-chervil scented sunchoke velouté, horseradish foam and hazelnut crumble

Lately I have become a huge fan of smoked trout and it is more than great that I can get it from a local producer from a nearby village. Usually I serve it with bread and horseradish but now I wanted to make something special. However I did not manage to leave these two ingredients aside, so you find them in this dish: the bread comes in crumbs mixed with hazelnut that goes just so well with sunchoke. Sunchoke is the basis for the velouté that is boosted with chervil and spinach, yet the sligthly nutty taste of sunchoke comes through the dish nicely. The smoked trout is hiding under green pasta that was coloured with home made chlorophyll. The dish is garnished with fresh chervil and hazelnut crumble.

Ingredients:

for the chlorophyll:
(originally from here)
500 g spinach
300-400 ml water
1/4 teaspoon salt

for the pasta dough:
200 g flour (tipo 00)
2 eggs
1 teaspoon chlorophyll
1 tablespoon olive oil
salt

for the filling:
100 g trout fillet
150 g smoked trout fillet
1/2 egg white
50-70 g cream
salt
pepper

for the sunchoke velouté:
1 salotta
1/4 teaspoon butter
70 g sunchoke
150 ml vegetable stock
50 g cream
1/2 bunch of chervil
50-70 g spinach
salt
pepper

for the horseradish foam:
1 shallot
1 tablespoon butter
50 ml white wine
200 ml fish stock
100 ml cream
70 g fresh horseradish
1/4 green apple
50 g butter
salt
pepper

for the hazelnut crumble:
50 g hazelnut
30 g breadcrumbs
2 tablespoons olive oil

To make the chlorophyll puree spinach with water as finely as you possibly can. Then pour it over a strainer. Warm liquid over low heat until it reaches 70°C - at this point the chlorophyll should be separeted from the rest. Pour into a filter and let drain. You will not need all, so simply freeze the leftover.

For the pasta sift flour and make a mould into the middle, then add slightly beaten eggs, chlorophyll and start to mix everything together with a fork. When it starts to come together add olive oil and knead a smooth dough. Let it rest for 30 minutes in the fridge.

For the filling cut raw fillet in pieces and freeze for 10-15 minutes. Then add the rest of the ingredients puree and season.

Roll out pasta with the help of a machine and put small portions on the filling on it, then cover with another thin sheet of pasta and cut out ravioli. Cook in simmering water for 2-3 minutes, then keep it warm in a saucepan with melted butter.

For the puree dice shallot, add cubed sunchoke and cook in stock until soft. Then add cream, spinach and chervil and puree. Pour puree through a fine sieve, then season and keep warm until serving.

For the foam sautee chopped onion in butter, add wine, stock and cream and reduce until there is one third left. Then add grated horseradish and apple and let it stand for 10 minutes. Sieve, season and butter and foam it with a mixer.

For the crumble coarsly ground hazelnut and fry in olive oil until golden brown. Season.