Salmon, chicken mousse ravioli, and fennel cream
This is a recipe from John Campbell’s Formulas for flavour.
The pasta is made with 6 egg yokes, 125g plain flour, 125g semolina, and 4 tablespoons of water. This is (rather obviously) much richer than the previous pasta recipe, and handled well.
October 23rd, 2006 at 10:19 am
It’s seems very very yummy!!! Invite me for your lovely dinner again please!!!
October 23rd, 2006 at 7:56 pm
They were unexpectedly tasty. My presentation isn’t good unlike Mr. Campbell’s.
The fennel cream tasted lovely and aniseed-y.
Inside the ravioli (not at all obvious in the picture) was a complex chicken and goats cheese mousse, which took an hour or so to make, and cost over £10 because it contains a pound of organic chicken breast and two types of expensive cheeses. The taste was somewhat heavy, but smooth and creamy.
Salmon done perfectly (of course!)