This Josh Emmet recipe was on Masterchef NZ recently and just looked to gorgeous not to try.
The filling of the raviolo is a prawn mousse with a beautiful hit of lime zest and ginger which makes this whole dish sweet, light and perfectly balanced.
I added a touch (a teaspoon or so is all that's needed) of pernod to the fennel puree at the end of cooking which gave it an extra hit of anise along with that sharpness from the alcohol. The fennel for the salad needs to be put straight into acidulated water after mandolining it into shavings to keep it's white colour. The apple can be added too and then drained patted dry and dressed at the last minute.
A punchy vinaigrette is in order here, we added a touch of ginger and lime zest and used aged sherry Jerez vinegar that I buy in Spain.
The raviolo take exactly 5 minutes in simmering water from fridge cold. It's important to keep the raw prawn mousse as cold as possible when working with it to keep the sweet freshness of the prawn flavour.
A delicious dish and one to make again.
The filling of the raviolo is a prawn mousse with a beautiful hit of lime zest and ginger which makes this whole dish sweet, light and perfectly balanced.
I added a touch (a teaspoon or so is all that's needed) of pernod to the fennel puree at the end of cooking which gave it an extra hit of anise along with that sharpness from the alcohol. The fennel for the salad needs to be put straight into acidulated water after mandolining it into shavings to keep it's white colour. The apple can be added too and then drained patted dry and dressed at the last minute.
A punchy vinaigrette is in order here, we added a touch of ginger and lime zest and used aged sherry Jerez vinegar that I buy in Spain.
The raviolo take exactly 5 minutes in simmering water from fridge cold. It's important to keep the raw prawn mousse as cold as possible when working with it to keep the sweet freshness of the prawn flavour.
A delicious dish and one to make again.
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