|Occasion||Recommendation of the Month, Special Occasion|
For the Pasta
- 275g '00' Flour
- 1 pinch Salt (a good pinch)
- 2 Eggs
- 3 Egg Yolks
- 1 tablespoon Olive Oil
For the Filling
- 400g Smoked Haddock Fillet
- 150g Fresh Asparagus Tips
- 200g Crème Fraîche
- 1/2 bunch Chives (chopped)
- 8 Quail Eggs
- Sea Salt
- Black Pepper
- 2 tablespoons Vinegar (for soaking eggs)
For the Asparagus Veloute
- 200g Fresh Asparagus Stalks
- 1 Shallot (chopped)
- 1 Celery Stalk (chopped)
- 50ml Cream
- 300ml Vegetable Stock
- 1 clove Garlic (chopped)
|For the Pasta|
|Put the flour, salt, eggs, egg yolks and olive oil into a bowl and mix well until combined. Put the dough onto a floured surface, knead for a few minutes, wrap in cling film and put in the fridge to rest for 30 minutes.|
|For the Filling|
|Poach the Smoked Haddock in the milk for 7-8 minutes until the fish is beginning to flake. |
Take the fish out and set aside.
Cut the Asparagus tip from the stalk leaving about 2 cm. Reserve the Asparagus Stalks for the Veloute. Blanch the tips in salted water for 1-2 mins. Drain and plunge into a bowl of iced cold water to refresh.
Put the crème fraiche into a small saucepan. Heat gently, add the flaked Haddock, blanched asparagus tips and chopped chives. Heat through checking for seasoning.
Meanwhile make the Veloute.
|For the Veloute|
|In a small saucepan, heat 2 tablespoons of olive oil. Add the shallot and garlic. |
Saute until soft. Add the chopped asparagus stalks, celery and vegetable stock. Cook for another 10 mins.
Blitz in a food processor. Then sieve. Return to the saucepan and stir in the cream. Check for seasoning.
Soak cracked Quail Eggs in Vinegar as this prevents them from splitting and keeps their shape.
|Continue with the Pasta|
|Meanwhile remove the pasta dough from the fridge and roll out through the pasta machine. Cut into 10 x 10 cm squares. Then cook in a large pot of boiling, salted water for 1-2 mins until al dente. Drain and toss with some melted butter. |
Using a 9 cm cutter, make into circles.
|Poach Quail eggs in a pot of simmering water for 1 minute. Remove and plunge into cool water to stop overcooking.|
|Place one circle of pasta on the plate. Add a layer of the asparagus and haddock filling. Repeat this layering two more times. Top with the poached quail eggs and a pinch of black pepper. Garnish with the Asparagus Veloute on the side. |
This is one of my Favourite Dishes. It tastes great, looks elegant and appetising but above all, it is the dish that got me my place as one of the final 16 contestants in Masterchef Ireland 2011.
It is not too complicated to cook but the preparation takes abit of time. The combination of the smoked Haddock and Asparagus work really well together.
It is a great starter dish at a dinner party.