- PASTA DOUGH
- 400g 00 Pasta flour
- 4 Burford Brown egg yolks
- 10g of salt
- 1 Burford brown whole egg
- 1 Tablespoon Olive oil
- KATSU SAUCE
- 2-3 tablespoons of vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2.5cm piece of ginger, peeled and grated
- 1 teaspoon of turmeric
- 2 heaped tablespoons of mild curry powder
- 1 tablespoon of plain flour
- 300ml chicken or vegetable stock
- 100ml coconut milk
- 1 teaspoon of light soy sauce
- 1 teaspoon of sugar, to taste
- PUFFED RICE
- 20g Brown or wild rice
- 100ml Vegetable oil
- SMOKED HADDOCK MOUSSE
- 160g Smoked Haddock preferably undyed
- 20ml Double cream
- 1 egg white
- CORIANDER OIL
- 50g Coriander
- 200g vegetable oil
- SEAWEED SALT
- 2 seaweed sheets dried
- 20g Maldon salt
If you’ve been inspired by Scott Lane’s Kedgeree Raviolo with puffed rice and seaweed salt from our Chef Fight Night, here’s a chance for you to make it at home.
- Place the flour in a mixing bowl along with the egg yolks, whole egg.
- Add salt, olive oil and mix with dough hook.
- Once pasta has come together and smooth, leave to stretch with dough hook for 10mins on a low speed.
- Remove from the bowl, place clingfilm around the pasta and place in fridge to rest for 20 mins.
- Remove the pasta from the clingfilm and roll the pasta as thin as you can, lay strip out lightly dusted with flour.
- Take two cutters one bigger than the other, cut out large one first, then cut slightly smaller one for lid.
- Take the Haddock Mousse, and pipe leaving a gap for the edge of the pasta and leaving a hole in the middle.
- Take the egg yolk and place it in the middle of the fish mousse, lightly seal the edge of ravioli with egg yolk and the place lid on top.
- Seal the pasta edge, making sure to push out any air that you can, this is very important.
- Lightly flour a plate and place Raviolo on, leave until ready to cook.
- To start making the katsu curry sauce, place the onions, garlic and ginger in a pan on the heat.
- Stir them as they soften, making sure not to burn them.
- Next add the curry mix, followed by the turmeric.
- Continue to stir it all together and be prepared to smell the famous Katsu aroma already.
- Allow the mixture to sit on a low to medium heat for a minute or so.
- Then add the flour, continuing to mix for a minute as it combines with the spices.
- After watering down your chicken or vegetable stock, start slowly adding it to the mixture.
- Make sure you only add a little bit at a time and keep stirring.
- Once the chicken or vegetable stock has been added and stirred in, you can start to add the coconut milk.
- The official recipe says to add 100ml, but the more you add, the creamier it will be.
- Next, add a little bit of a sugar and soy sauce to finish off your sauce.
- To start heat the oil to 220 degrees, add the rice, it will pop be careful, when crispy remove and drain. Set aside for later.
Smoked Haddock Mousse
- Start by blending the haddock, place in bowl over ice, fold in double cream and egg white, season to taste.
- Pace in piping bag for later.
- Place herbs into thermal mix bowl and chop for 5 secs/speed 6.
- Add oil and cook for 15 mins/70ºC/speed 1.
- Blend for 30 secs/speed 7. Allow to cool.
- Strain through a very fine sieve and press solids to remove oil.
- Keep in sterilised jar until use.
- Blend together, place in airtight container for use later.
Get ready to plate……..
- Into a pot of boiling salted water, gently drop the Raviolo.
- At the same time, heat the katsu curry sauce.
- After 2-3 minutes remove the pasta and drain. Lightly dress with Coriander oil.
- On a plate or bowl place the Katsu Sauce.
- Then place on top the Raviolo, drizzle a little coriander oil.
- Top with puffed rice, and dust with seaweed salt.
- Add some picked Coriander leaves and serve straight away.