Dish

Pout-and-smoked-bacon ravioli, watercress velouté with candied lemon

Par Benoit FLAHAULT & Régis-Hubert CLECH

Pout-and-smoked-bacon ravioli, watercress velouté with candied lemon
90 min
Préparation
30 min
Cuisson
120 min
Total
Average
Niveau
4
Personnes

Ingredients

  • For the ravioli dough:
  • 250 g flour
  • 200 g egg yolks
  • 1 pinch of salt
  • For the filling:
  • 400 g of pout
  • 50 g smoked bacon
  • 1 bunch of chives
  • 1 egg yolk
  • 1 pinch of smoked paprika
  • For the watercress soup:
  • 20 g butter
  • 2 bunches of watercress
  • 2 white onions
  • 50 g of leek whites
  • 1 candied lemon
  • 10 cl of chicken broth
  • 80 cl of heavy cream
  • Salt, Pepper

Preparation

1
Knead the flour with the egg yolk and salt. Wrap in plastic wrap and refrigerate for 1 hour.
2
Chop the pike-perch fillet with a knife, then add the chopped chives, diced bacon, egg yolk, and smoked paprika. We strongly recommend not adding salt or pepper.
3
Roll out the dough with a rolling pin and place the filling on top. Shape the ravioli.
4
Wash and sort the watercress: set the stems aside and the leaves to one side. Finely dice the onions and the white part of the leek, then sauté them in butter until softened. Add the watercress stems and cook everything for 5 minutes.
5
Add the chicken stock and cream. Simmer for 20 minutes. Blend and strain. Blanch the watercress leaves for a few minutes, then add them to the soup along with the candied lemon peel. Blend everything together.
6
Cook the ravioli in gently simmering salted water with a vegetable bouillon cube. Serve with the hot cream soup.