December 5, 2009

Truffle vinaigrette

Last month, I posted about my newest crash: 3 Star Chef by Gordon Ramsay. I also mentioned that I am going to make each and every dish, however this seems to be a bit more compliacated then I thought. Why? Well, because some ingredients I simply can not get or do not want to. For example lobster and langoustine. Why? Yeah, you guess, the overfishing problem. There is the gorgeous ravioli of lobster, langoustine and salmon with a lemongrass and chervil velouté in the book. So actually the dish that I am going to present now, is only inspired by Ramsay's. I prepared a zander filling for the raviolo using Ramsay's fantastic saffron pasta dough recipe that calls for 4 eggs and 6 egg yolks for a half a kilogramm of flour. Instead of the lemongrass and chervil velouté I prepared a basil velouté and instead of the shellfish stock a truffle vinaigrette. The dish also includes a tomato chutney that is very simple yet so delicious. It is made of tomatoes, what a surprise, olive oil, thyme, salt and pepper. Simply cook all ingredients until it is soft but dry and season at the end.

1 tablespoon balsamic vinegar
tablespoon walnut oil
4 tablespoons olive oil
1 teaspoon truffle paste
1 tablespoon Madeira
salt, pepper

For the vinaigrette heat truffle in Madeira and then mix it with the rest of the ingredients.

1 shallot
1/2 teaspoon coriander seeds
1 garlic clove
1 bay leaf
2-3 thyme sprigs

2 handful of fresh basil
125 ml dry Vermouth
250 ml fish sock
250 ml cream
2 splatter lemon juice
salt, pepper

For the basil velouté chop shallot and together with the garlic, coriander seeds, bay leaf, thyme sprigs, 1 handful of basil and Vermouth bring it to boil. Reduce until it is kinda of thick and add fish stock, reduce half and sieve. Add cream and the rest of the basil leaves and cook until creamy. Puree, sieve and season with lemon juice, salt and pepper.

1 comment:

Anonymous said...

zwei schöne, kontrastierende Saucen zum Ravioli. Das scheint mir ein recht flexibler Teig zu sein.

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