Salmon fillet with salmon ravioli in ginger scallion vinaigrette
Salmon Fillet with Salmon Ravioli in Ginger Scallion Vinaigrette recipe
- Ingredients – Salmon mousse for ravioli:
- 1/2 pound fresh salmon
- 1/2 cup coconut milk
- 1 egg white
- dash of white wine
- salt and white pepper to taste
- pinch of nutmeg
- won-ton wrappers
- Ingredients – Malaysians vinaigrette:
- 1/4 cup fish stock
- 3 Tablespoons rice-wine vinegar
- 1 pinch fresh chopped ginger root
- 1 pinch dried crushed Thai chile pepper
- Julienne of 1 bunch scallions
- 1 small red bell pepper
- toasted sesame seeds
To prepare salmon:Season fillets with sea salt and white pepper. Lightly coat with sesame seed oil and grill to medium rare.
To prepare mousse:Blend salmon in food processor and slowly add coconut milk, egg white, white wine, and seasonings. Dont over-blend mousse; it can become dry and grainy.
To prepare ravioli:Place a large Tablespoon of salmon mousse between 2 won-ton wrappers, seal edges with warm water and press edges together firmly, removing excess air. Blanch raviolis 2 minutes before serving. Makes 2-1/2 dozen raviolis.
To prepare vinaigrette:Simmer all ingredients in small saucepan.
Presentation:Place each grilled salmon fillet on 3 hot raviolis. Coat with warm vinaigrette. Garnish with julienne of fresh scallions and red bell peppers and sprinkle with toasted sesame seeds.
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