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Trout Grenobloise, Barley Pilaf, Egg Yolk Ravioli

Sally Thige from Canada

Serves
1
Preparation
40 minutes
Cooks in
30 minutes
Country of origin
Canada

Some recipes are born out of travel experiences, but this one is simply born out of wanting to make what I thought was a beautiful and harmonious dish. A dish I could be proud of because I’d made it out of scratch from what were a few lonely ingredients in my fridge and pantry. And while random on their own, they came together in the most pleasant way and did what all meals aim to do, which is to share happiness.

Ingredients

  • Trout Filet, Butter, Capers, Lemon, Parsley
  • Fresh Pasta Dough, Egg Yolk, Ricotta, Parmesan Cheese, Whole Eggs
  • Barley, Chicken Stock, Shallots, Salt, Pepper

Method

  • Mix ricotta, parmesan and whole eggs together. Season with salt and pepper.
  • Lay 2 pasta sheets on a clean and dusted surface, brush lightly with water. Evenly space out four dollops of the ricotta mixture, use a spoon to make a nest in each of the dollops. The nest should be large enough to accomodate an egg yolk
  • Carefully separate the egg yolks and place them in the nests. Cover with the remaining pasta sheet and use your finger to seal the nests of ricotta, ensuring there are no air pockets. Cut into shape with a round ring cutter
  • Cook ravioli in boiling salted water for about 3 mins. Remove and finish in a pan with warmed butter and chicken stock about anothr
  • Season trout. Pan fry skin side down in a hot pan with some olive oil until skin is nicely crispy about 2-3 minutes. Turn over gently and cook for one more minute.
  • Heat oil in a medium size pot and saute shallots until softened. Stir in barley, add stock and bring to a boil then reduce to a simmer. Cook for about 30 minutes or until barley is tender and all liquid is absorbed. Season with salt and pepper.
  • In a pan gently heat some butter until it melts and begins to cook and brown. Once desired nutty brown is achieved, quickly add lemon juice to stop the cooking. Add capers and finish with parsely
  • Serve trout over barley pilaf with ravioli adorning the sides of the plate. drizzle the brown butter sauce over trout and around the plate.

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