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Grey Mullet with Langoustine Ravioli, Broad Beans and Micro Cress

Seared grey mullet served with homemade langoustine and salmon ravioli, fresh broad beans, asparagus, and a rich brandy-infused sauce.

DinnerSeafoodPastaHigh ProteinSophisticated
Estimated Nutrition
Calories
1240
kcal / serving
2480 kcal total
Carbs
134.3g
per serving
268.5 g total
Fat
69.1g
per serving
138.2 g total
Protein
97.7g
per serving
195.4 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for frying shells
110
ml
Double Cream
for sauce
3
piece
Eggs
free-range, for dough
1
piece
Egg
free-range, for brushing
50
ml
Double Cream
remaining for salmon puree
50
g
Butter
for frying broad beans
Fruits
0.25
piece
Lemon
juice only
GrainsCereals
300
g
Pasta Flour
type '00', plus extra for dusting
LegumesPulses
200
g
Broad Beans
podded
Liquids
2
tbsp
Brandy
for flambéing
750
ml
Chicken Stock
NutsSeeds
4
sprig
Thyme
fresh
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
2
tbsp
Chervil
fresh, roughly chopped
OilsFats
1
tbsp
Olive Oil
Seafood
750
g
Langoustines
cooked, meat removed and sliced, shells reserved
125
g
Salmon Fillet
skinned
2
piece
Grey Mullet Fillets
150-200g each, skin-on, pin-boned
Vegetables
2
piece
Carrots
roughly chopped
12
stalk
Asparagus
woody parts discarded
1
handful
Micro Cress
to garnish

Method

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