Recipe For: Salt Cod Ravioli with sauce vierge and fresh asparagus
Ingredients
500 gr Salt Cod
1 Onion
10 Parsley stalks
10 White Pepercorns
1 Garlic clove
200ml Virgin Olive Oil
200ml Cream
200gm Desiree Potatoes
1 Lemon ,Juice of
10 ml White Wine Vinegar
200gm Croutons
Soak cod for two days changing water every 4 hours drain and poach cod with peppercorns/onion/parsley/garlic
wrapped in muslin discard all bones/skin cook potatoes separately put through mouli warm cream in blender bring mash and oil
together adjust seasoning/lemon juice add cream near end.
DOUGH RECIPE
700 GRAMS OF 00 FARINA FLOUR
l/2 TEASPOON OF SEA SALT
4 WHOLE FREE RANGE EGGS
9 EGG YOLKS
1-2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
METHOD
PUT THE FLOUR AND THE SALT INTO FOOD PROCESSOR PROCESS AND ADD THE EGG AND THE YOLKS .
ADD THE OLIVE OIL AND TAKE OUT OF THE PROCESSOR PLACE ONTO FLOURED BENCH AND KNEED UNTIL THE MIXTURE IS SMOOTH TAKES ABOUT 10 MINUTES
WRAP IN CLING FILM AND REST FOR 1 TO 2 HOURS TAKE OUT AND ROLL THROUGH PASTA MACHINE.
50 mls Xtra Virgin Olive Oil evo
1 eschallot brunoise
2 tsp lemon juice
6 corriander seeds
1 tomato fine concasse
6 basil leaves
6 corriander leaves
1 white anchovy fillet
1 tsp sherry vinegar ( de soto)
8 baby capers
3 tbsp parsley chiffonade
Roast and Grind coriander crush slightly saute shallot, combine all ingredients well.
Season with sea salt and cracked black pepper.
To assemble
Blanche ravioli in boiling salted water until just cooked do not overcook it place sauce vierge on plate with some warmed asparagus then place ravioli on top garnish with some deep fried leeks for some texture difference.
The recipe has come from David Spanner, Executive Chef at Livebait Manchester.
Livebait seafood and fresh fish restaurant is housed in a stunning Grade 2 listed building which is tucked away on the edge of Albert Square right in the heart of Manchester’s city centre. The restaurant dedicates its menu mainly to fish and seafood dishes and executive chef, David Spanner is intent on showcasing the true beauty and simplicity of fresh fish. The restaurant boasts an excellent wine and champagne list fit to accompany any seafood feast.