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
- 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
- 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.
- For the salmon – season salmon lightly and wrap with prosciutto, sear in a hot pan and finish in the oven.
- 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.
- 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
- Lay out pasta rounds on the bench and brush edges with a little egg wash.
- In a bowl mix all other ingredients together and place approximately 1 teaspoon of the filling into the centre of each pasta round.
- Fold in half and press edges together.
- 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.