You will need a deft level of skill to form these beauties…dedicated to Venus’ navel I hear… I have enclosed the pasta around a sweet mix of mulloway and scallop and then paired it with a silky puree of corn and unveil the fish’s ability to stand toe to toe with brash flavors of curry.
Sweet corn puree
3 fresh corn cobs
¼ leek, white part only
200 ml cream
40 grams butter
For the sweet corn puree, cut the kernels from the corn cobs with a sharp knife. Heat the butter in a medium pan, add the leek and garlic and cook, stirring, over a low heat until the leek is soft but not coloured. Stir in the corn. Add the water and cream; bring to the boil then simmer, uncovered, until soft, about 20 minutes. Blend or process the corn mixture until smooth then push through a sieve.
Mount with a few cubes of cold butter. Season to taste.
1 teaspoon curry powder
2 tablespoons chopped shallot
200 ml fish stock plus 2 tbsp extra
50 ml pure cream
120 grams unsalted butter, cut into cubes
For the curry emulsion, toast the curry powder in a small saucepan over medium heat until it is fragrant. Stir in the shallot and heat for another minute. Add the stock and cream bring to a simmer and cook until the liquid is reduced to 1/2 cup. Swirl in the butter. When the butter is emulsified add the remaining 2 tablespoons of stock and blend with an immersion blender for 30 seconds to emulsify the mixture again and create some foam. Season to taste.
Fish and scallop mousse
200 grams mulloway flesh
200 grams scallop
60 – 70 ml pure cream
1 tbsp chervil, chopped
1 tbsp flat leaf parsley, chopped
Zest of 1 lemon
Sea salt and white pepper
Blend all ingredients except the cream in a food processor. Remove to a chilled bowl and then mix in cold cream.
2 cups ‘00’ flour
6 large egg yolks
1 whole egg
1 tsp olive oil
1 tablespoons milk
Place the flour onto a work surface and make a well in the centre. Add egg, yolks, oil and milk to the well. Slowly with a fork start bringing the flour into the wet ingredients mixing as you go until a rough dough is formed. Knead for 8 – 10 minutes. Rest for 1 hour.
Roll pasta in a pasta machine to the 2nd thinnest setting. Cut into rounds. Place a teaspoon of fish mousse in the centre of the pasta round. Brush the outside with water. Fold the circle in half creating a semi circle to enclose the filling. Push out any air bubbles. With the flat edge facing you roll up once towards the curve. Fold the 2 sides around the filling and squeeze together. Allow 3 per serve.
Cook tortellini for 3 minutes, toss through emulsion. Place tortellini on puree, nap with extra frothed curry emulsion. Serves 4 – 6