World Gourmet Summit 2002

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Sea Bass Ravioli with Oysters Fricassee, Pork Cheek and Broccoli Cream
Presented by:Ettore Bocchia


Ingredients:

200g	flour
50g	semolina
6	egg yolks

	Filling
500g	sea bass fillet
1 clove	garlic
1	shallot
30g	celery
30g	leek
	white wine
	herbs
	Salt & pepper, to taste

	Sauce
	oysters, sautéed in fish fumetto
	olive oil
	pork cheek
	broccoli cream

Method

Knead flour and eggs.

Filling
Sauté the vegetables in a heavy pan, add the fish, white wine and let cook for 20 minutes. Mix together with a spoon (it must not be soft and not watery).

Prepare the ravioli with the fish filling. Cook them in boiling water.

Sauce
Sauté shallot and fumetto in olive oil. Add whisked broccoli cream.

Sauté pork cheek (in small pieces) and oysters.

Assembly

Pour broccoli cream in a shallow plate then place ravioli and oysters on top.

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