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Scallop and Prawn Tortellini with Seafood Bisque
- Steps
- Ingredients
Ingredients
Bisque Foam
Saffron Pasta
Prawn and Scallop Filling
Geraldton Wax Oil
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Steps
- To prepare the prawns, remove heads, peel and devein. Set the meat aside in the fridge and shells and heads aside for the Bisque Foam.
- For the Bisque Foam, place olive oil into a large saucepan and place over medium heat. Add onion, carrot and fennel and cook, stirring, without browning until soft, about 5 minutes. Add garlic, tomato paste and tomatoes and cook until tomatoes have broken down and liquid has mostly reduced, about 5 minutes.
- Add prawn heads and shells and cook for a further 5 minutes. Add vermouth and Pernod and cook until reduced and syrupy. Add fish stock, saffron and cover with 500ml water. Bring to a boil, reduce heat and simmer for 1 hour.
- Remove from the heat. Using a stick blender, process the stock until shells are broken down, then pass through a lined sieve into a clean saucepan.
- Return to a medium heat and simmer until the stock reduces and starts to thicken. Add lemon juice, salt, pepper and sugar to taste. Add the xanthan gum and process the mixture with a stick blender until thick. Transfer to mixture to a siphon gun and charge the canister with two cream chargers. Set aside until needed for serving.
- For the Saffron Pasta, soak the saffron threads in hot water for 10 minutes.
- Place into the bowl of a stand mixer along with the remaining ingredients. Using a dough hook, knead until mixture comes together and becomes smooth.
- Shape into a ball, place in a bowl and cover with cling film. Chill in the fridge for 30 minutes to 1 hour.
- Pass dough through pasta machine until setting 6 or two thirds of the original thickness. Cut the sheets of dough into 7cm squares. Cover with a clean damp cloth until ready to fill.
- Bring a large saucepan of salted water to the boil.
- For the Prawn and Scallop Filling, place prawn meat into a food processor and process until smooth. Transfer to a large mixing bowl.
- Dice the scallops and add to the prawns along with remaining ingredients. Mix well and set aside in the fridge.
- To assemble, place a spoon of filling onto each pasta square then fold into tortellini shapes.
- Cook tortellini in boiling water until cooked through, about 4 minutes. Remove from water and set aside.
- For the Geraldton Wax Oil, remove Geraldton wax leaves from stem then place into the canister of a stick blender. Add the oil and blend on high speed until oil is green and infused, about 2 minutes. Strain mixture through a muslin lined sieve.
- To serve, place the tortellini into each serving bowl. Shake the bisque thoroughly and dispense into each bowl. Spoon caviar onto the tortellini and garnish with fennel fronds. Drizzle with some Geraldton Wax Oil.
