Raviolo of Marron

Gordon's Raviolo of Marron combines fresh seafood elements including shellfish and ocean trout with deliciously fresh pasta.

Recipe by: Gordon Ramsay

Ingredients

Shellfish Broth:

Marron:

Pasta :

Shellfish Bisque:

Ocean Trout Mousse:

Filling:

Raviolo:

Vinaigrette:

Wilted Spinach:

Garnish:

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Method

  1. Place a food processor jug into the freezer to chill. Take a bowl of iced water from the fridge and place onto the bench.
  2. For the Shellfish Broth, combine the shellfish stock and water in a large pot over high heat and bring to the boil.
  3. For the Marron, once the Shellfish Broth is boiling, add the marron and cook for 2 minutes. Use a spider to remove the marron from the pot and set aside on a tray on the bench until needed. Reserve the pot of shellfish broth on the heat for later use.
  4. For the Pasta, beat the eggs and egg yolks together in a bowl.
  5. Place flour, salt and saffron oil into a food processor and pulse to combine. With the food processor running, slowly pour in the beaten eggs and olive oil, and pulse until the dough forms small lumps and holds together as a smooth, firm paste when pressed with your fingers. Reserve the remaining saffron oil for later use.
  6. Tip the dough onto a lightly floured work surface and knead for a few minutes until smooth and slightly springy. Wrap tightly in cling film and place into the freezer to rest for at least 10 minutes.
  7. Meanwhile, place a large heavy-based frypan over high heat.
  8. For the Shellfish Bisque, take the cooked marron and separate the claws from the body. Place claws onto a clean plate then set aside on the bench for later use.
  9. Use a small pairing knife to release the marron tails from the bodies. Use scissors to cut down the sides of each tail and carefully remove the tail flesh. Remove and discard the digestive tracts from the tails.
  10. Rinse out the head and remaining body then use a cleaver to cut into small pieces.
  11. Add the cut shells to the preheated frypan, then drizzle with olive oil and begin to fry off.
  12. Working quickly, prepare the shallots, fennel, carrot and garlic. Add the vegetables the pan of marron shells and fry off until lightly coloured. Add the thyme, bay leaves and star anise and stir through. Add the basil, coriander and chervil stalks.
  13. Taking care as the pan will flame, deglaze the pan with pernod and flambé. Once the flame has disappeared, add the tomato paste and cook out for 1-2 minutes. Add the white wine and reduce by half.
  14. Add the veal and chicken stock and Shellfish Broth and bring to the boil, reserving the remaining Shellfish Broth in the pot for later use. Once boiling, reduce heat and simmer for 20 minutes, using a ladle to skim any impurities from the surface.
  15. Pass through a fine sieve into a clean saucepan, ensuring that all the liquid has dripped through. Place saucepan over high heat and cook until reduced and slightly thickened. Remove from the heat and whisk in butter until smooth. Transfer to a squeeze bottle and set aside on the bench until needed.
  16. Take the reserved marron claws. Use the back of a large knife to crack the claw shell, being careful not to puncture the flesh. Gently remove the marron claw flesh, being careful to keep the whole claw piece in tact. Dress the claw meat in a little of the reserved saffron oil. Set aside on a plate.
  17. For the Ocean Trout Mousse, (if using a whole fish) take one fillet from the whole ocean trout. Remove the skin from the fillet. Cut off the third closest to the tail.
  18. Measure out 300g of the section of ocean trout fillet and cut into cubes. Remove the food processor jug from the freezer and attach to the food processor base. Insert the food processor blade, then add the cubed ocean trout and blitz until smooth. Add the cream, season with fine salt and pepper and blitz until smooth, scraping down the sides of the processor at intervals.
  19. Pass through a fine drum sieve into a clean bowl set over a bowl of iced water and allow to chill down for 1 minute. Cover with cling film and place into the fridge for 5 minutes or until needed.
  20. For the Filling, take the marron tail flesh and chop into small pieces.
  21. Place chopped marron flesh into a bowl. Add 60g of the Ocean Trout Mousse to bind the flesh and mix to combine. Season, then add lemon zest, juice, basil, coriander and chervil and mix until well combined.
  22. Measure out 3 x 45g portions of the filling and place each portion into a small glass bowl then set aside in the fridge until needed.
  23. Clean down and dry the work bench completely and lightly dust with flour. Set up a pasta machine at one end of the bench.
  24. For the Raviolo, remove the pasta dough from the fridge and roll out on the floured bench to approximately ½ cm thick, being careful not to roll the dough out wider than the width of the pasta machine.
  25. To the pot of Shellfish Broth on the stove, turn the heat to high and bring to the boil in readiness for cooking the ravioli.
  26. Use the pasta machine to roll out the pasta dough into one thin sheet, working from setting 1 through to 8. Aerate the pasta in between each setting.
  27. Lay the pasta sheet out on the lightly floured work surface. Cut 6 x 12cm rounds using a pastry cutter. Spoon a portion of filling into the centre of the rounds and top with 1 basil leaf, gently pressed down onto the filling. Brush the edges of the pasta with egg wash.
  28. Place a second pasta round on top of each mound of filling. Pick up the ravioli and, working quickly, use fingertips to press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingertips to make sure there are no air gaps. Ensure that each raviolo is round on both the top and bottom. Use a cutter to trim the edge of each raviolo to form a slight oval shape. Lay out onto a lined tray.
  29. For the Vinaigrette, combine all ingredients in a squeeze bottle and shake well to combine. Set aside until needed.
  30. Add all of the ravioli to the pot of boiling seafood broth and cook for 2 minutes. Remove from the broth and drain to remove excess liquid, then place into a bowl and dress with a drizzle of the saffron oil. Set aside until needed.
  31. For the Wilted Spinach, melt butter in a small frypan. Add spinach and cook until just wilted then remove from the heat.
  32. To plate, spoon the Wilted Spinach onto the centre of the serving plate. Top with a Raviolo. Drizzle with the Seafood Bisque, followed by a little olive oil. Top with the dressed marron claw, a sprig of chervil and a few red garnet leaves.
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