Prosciutto wrapped salmon with green pea puree, prawn tortellini and balsamic reduction

Succulent salmon teamed with prawn tortellini and a twist on pea and ham make this dish a great starter for any occasion.  You can also use your favourite white fish – hapuku, ling or monkfish would be ideal.  

Chef:  Steve Roberts

Serves 4

  • 4 x 100gm salmon fillet – skinned and pin boned
  • 4 thin slices of prosciutto
  • 200gm pea puree
  • Prawn tortellini – recipe attached
  • 50gm micro leaves
  • Salt and pepper
  • 50ml balsamic reduction

Method:

  1. For the Pea Puree – bring a pot of water to the boil.  Add 250gm of frozen peas to the water, bring back to a simmer and drain.  Puree peas in a blender, adding a little of the blanching water to loosen.  Season with salt and pepper.
  2. For the salmon – season salmon lightly and wrap with prosciutto, sear in a hot pan and finish in the oven.
  3. On a serving plate place pea puree in the centre of plate and top with salmon. Arrange three prawn tortellini on the plate and garnish with micro leaves and balsamic reduction.

Prawn Tortellini

  • 150gm fresh pasta dough – rolled to last setting and cut in to 12 rounds.  Alternatively use round wonton wrappers.
  • 100gm prawn meat – finely minced
  • 1 egg white
  • Handful chopped basil
  • Handful chopped chives
  • Salt and pepper to taste 

Method:  

  1. Lay out pasta rounds on the bench and brush edges with a little egg wash.
  2. In a bowl mix all other ingredients together and place approximately 1 teaspoon of the filling into the centre of each pasta round.
  3. Fold in half and press edges together.
  4. Fold to shape of a tortellini (try YouTube if you are not sure) and cook in salted simmering water for 8 minutes.  Drain and plate.

Questions and feedback

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