RECIPE: Seafood Tortellini with Saffron Sauce recipe, bought to you by MiNDFOOD.
200gr scallop meat
300gr crayfish meat
2 egg yolks
½ lemon zest
Salt & pepper
Blend the scallop, cream and egg yolk meat in the food processor with a pinch of salt.
Take out and add crayfish, lemon and pinch of pepper. Test the mousse for seasoning by wrapping a small amount in cling film and poach in water for 3 minutes. Place in fridge
50grams shallots sliced
100 grams button mushrooms sliced
40grams unsalted Butter
300ml white wine with a pinch of saffron
300ml fish stock
Salt & pepper
In a saucepan sweat the shallots in 40gr of butter with a pinch of salt, make sure you don’t colour.
Add the mushrooms and sweat for 2 more minutes and add the stock and reduce by half.
In a separate pan reduce the wine by half then add the other pan.
Add the cream and bring to boil, turn to simmer for 5 minutes.
Pass through a fine sieve and adjust seasoning.
250g sieved OO flour
3 egg yolks
1 whole egg
Mix the oil, water, salt and eggs together, Place flour in food processor and pour the egg mixture until incorporated should look like breadcrumbs.
Take out and knead together and rest for 30 minutes.
Roll the pasta out on machine all the way to the thinnest setting and cut into 10cm squares then place on tray lined with cling film and cover as well.
Take one sheet at a time and place a good dollop of mousse in the middle and fold over, form a half moon shape and cut around leaving 1cm lip, then form your tortellini.
Cook for 4 minutes in salted water.
Serve with courgette julienne, baby fennel and saffron sauce