Pan-Seared Trout Bouillabaisse with Lobster Ravioli and Savory Lemon Curd
fish
&
seafood
University of Notre Dame Yield: 4 (12-oz.) servings
C ampus D ining today
50
Bouillabaisse Broth 1 fl. oz. olive oil 5 oz. onion, peeled and chopped 1 ½ oz. leek, cleaned and chopped 3 oz. bulb fennel, small, chopped 1 ⅓ cloves garlic, peeled and chopped 1 small sprig thyme, stemmed and chopped 1 star anise 1 ⅓ sprigs parsley, stemmed and chopped 1⁄16 teaspoon saffron 1 small plum tomato, chopped 1 tbsp. tomato paste 2 fl. oz. white wine 1 pint fish stock Salt and pepper to taste
Instructions:
In a medium saucepan, heat the oil over mediumhigh heat. Add the onion, leek, fennel, garlic, thyme, anise, parsley, and saffron, and sauté till softened. Incorporate the tomato and tomato paste and stir in the wine and stock. Reduce the heat and simmer for 30-45 minutes. Remove from heat and strain into another saucepan. Season and reserve, keeping warm. Soubise (serves 10) 7 ¼ oz. Spanish onion, diced 2 ¾ oz. Carolina rice 1 ¼ cups chicken stock 2 grams salt 1 gram white pepper 2 grams castor sugar ⅜ oz. butter 1 ¼ oz. butter
Instructions:
Blanch the onions in water, completely submerged till cooked. Combine the rice together with blanched onions, chicken stock, salt, white pepper, castor sugar, and butter and cook till done to the required consistency. Transfer the cooked rice to a food processor and puree to a smooth consistency. It should be grainy and not completely pureed. Transfer to a pan and keep it warm and covered till service.
Lobster Ravioli Pasta Dough (serves 24) 1 pinch saffron 5 ½ oz. high-gluten flour 1 whole egg 1 egg yolk 1 oz. water ¼ tsp. salt
Instructions:
Crush saffron in mortar and pestle, mix with lukewarm water and salt. Mix flour and eggs in well and slowly add water mixture. Knead until dough is not sticky and let rest. Roll dough to a thickness of 8 on a pasta roller. Lobster Ragout 2 oz. lobster tail diced 2 cloves garlic minced 1 shallot, minced ½ oz. extra virgin olive oil 1 Roma tomato concasse 1 sprig thyme
Instructions:
Remove lobster from shell and cut lobster into pieces. Sauté garlic and shallot in extra virgin olive oil, and then add tomatoes and simmer. When mixture reaches a simmer, add lobster and herbs. Fill ravioli with lobster mixture and put in boiling water, right before service.
Flageolet Bean Mixture (serves 12) 1⁄16 qt. baby red kidney beans, culled 1⁄16 qt. flageolets, culled ⅛ gal. chicken stock Pinch of lemon zest Small sprig of fresh thyme Small clove of garlic, minced ½ leek, sliced thin 1 ¼ oz. olive oil ¼ bay leaf ½ Roma tomato, small dice 1 tbsp. yellow bell pepper, small dice 1 oz. carrots, paysanne cut 1 fluid oz. white wine A few drops of lemon juice 1 tbsp. parsley, chopped
Instructions:
Soak beans overnight. Cook beans, lemon zest, thyme, and bay leaf in the stock until tender. Drain and chill. Remove thyme and bay leaf. Sauté garlic and leeks in olive oil until tender. Combine tomato, peppers, carrots, white wine, lemon juice, and parsley with beans and reheat with a little stock before service.