Salmon Tortellini With Lemongrass Soy Butter SauceBy Teage Ezard
600 grams salmon
1 egg white
5 medium spring onions, white part only, finely chopped
¼ cup coriander roots, finely chopped
1 lemongrass stalk, white part only, finely chopped
140 grams fresh ginger, peeled
4 fresh kaffir lime leaves, finely chopped
1 tablespoon lime juice
1 ½ tablespoons fish sauce
½ teaspoon grated palm sugar
1 ½ tablespoons light soy sauce
500 grams pasta dough
3 shallots, finely sliced
1 clove garlic, roughly chopped
2 red bird's eye chillies, roughly chopped
150 ml verjuice
1 teaspoon white wine vinegar
60 ml thickened cream
300 grams unsalted butter, diced and chilled
2 tablespoons sweet soy sauce
500 ml vegetable oil
1 cup mixed cress
Remove the skin and bones from the salmon and using a sharp knife remove the bloodline from the salmon. Cut two-thirds of the salmon into 5mm (1/4 in) dice. Place the remaining third in a food processor and purée to a smooth paste with the egg white. Mix the paste and the diced salmon together, then add the spring onions, coriander, lemongrass, 20 grams finely chopped ginger and lime leaves. Add the lime juice, fish sauce, palm sugar and ½ tablespoon light soy sauce and combine well. Roll mixture into 6 small balls, each weighing about 80 grams and refrigerate for an hour.
Use a pasta maker to roll out the dough to the thinnest setting. Lay the pasta out on a floured work surface and cut out 18 circles with a 9cm cookie-cutter. Place a tablespoon of the chilled salmon mix in the centre of each pasta disc. Brush lightly around one half of each tortellini with a little egg wash; fold over to form a half-moon. Use your fingers to pinch the dough together and seal. Twist the two corners in until they touch and pinch them together using a little more egg wash. Repeat to make a total of 18 tortellini then return them to the refrigerator or freezer for about 5 minutes, just until the pasta begins to firm.
Meanwhile, bring a large pot of salted water to the boil. Cook the chilled tortellini, a few at a time, until they float to the surface, around 2 – 3 minutes. Remove the tortellini carefully and refresh in iced water to stop the cooking process. Drain well and refrigerate on a cling film lined tray until needed.
Place the shallots, 20 grams finely chopped ginger, garlic and chillies into a small non-reactive saucepan. Add the verjuice and white wine vinegar and bring to a gentle simmer. Cook for around 10 minutes until the mixture is reduced by two-thirds. Add the cream, return to a simmer and reduce by half again. Over a very low heat slowly whisk in the chilled butter, a few cubes at a time, until it is all thoroughly incorporated. Strain into a clean pan and add the two soy sauces to taste. Keep warm until needed.
In a stainless steel pot combine the remaining 100 grams finely sliced ginger and oil and heat until hot. Fry the ginger until golden and crispy then remove from the oil and drain.
To assemble: Bring a pan of water to the boil. Place the tortellini in a lightly greased bamboo steamer basket. Cook in small batches, making sure they don’t touch, or they will stick together. Cover with the lid and steam for 2 – 3 minutes, or until they are warm in the centre.
In a mixing bowl, gently combine the crispy ginger and cress, and then place a little mound of this salad in the centre of each plate. Arrange three tortellini around the salad and drizzle with the soy butter sauce.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"