Recipe Details

Cooking Recipe Preparation time

• Preparation: 35 minutes

Cooking recipe preparation instructions

1. Prepare the ravioli dough. Mix all the ingredients. Work and kneed the dough, until you obtain a round bowl, and it does not stick to your fingers anymore. Wrap it in foil and let it rest in a foil for 1 hour in the refrigerator.
2. Using a rolling pin, spread the dough as thin as possible, in order to obtain a very thin, almost transparent dough. (If the dough still sticks a little bit, add some flour to better spread it out.) First cut it in stripes, then in squares of 4 in.
3. Cut 2 squares into thin, long lamellas (like matches) and gold-brown them with care in the oven. Put the other 12 squares into salted, boiling water with oil. After a few seconds take them back out and refresh them in ice-water. Drain.
4. Cut the fish fillets into large pieces. Peel and mince the onions. Keep the onion green aside and mince it as well. Cook the onions on medium flame in 1 oz. butter. Add the Melfort vinegar. Salt, pepper, and continue the cooking for 10 minutes.
5. Cut the dirty end of the Paris mushrooms and wash them quickly. Cut into quarters and stew with 0.7 oz. butter and lemon juice. Salt and pepper.
6. Place the salted and peppered eel in a frying pan. Its cooking is the longest. Sprinkle the bottom of the frying pan with 2 hacked shallots. Moisten with Riesling and the fish fumet.
7. Cook on medium flame for 6 minutes. Then, add the other fish, salted and peppered. Let it sizzle for another 5 minutes. Take the fish out off the pan and store them warm.
8. Reduce ¾ of the fond from the fish cooking and add 0.85 cups double cream. Bring to boil. Then, off the flame, incorporate 2.1 oz. butter with a beater. Adjust the seasoning.

For the ending:

1. Place the fish pieces on a dough square in the middle of the serving dish. Garnish with onions. Place the stewed Paris mushrooms and the minced onion green around it. Quickly mix the sauce to make it more unctuous.
2. Cover the fish with this sauce and lay a second dough square, previously put into the salted, boiling water, on top of it. Sprinkle the thin, long, gold-brown lamellas over it. Bon appetit!

Restaurant