I’ve had some salmon stuffed squid ink ravioli in the freezer for a while. I bought it at Fresh Paradise http://www.frischeparadies.eu/stores/stuttgart.html and have quite honestly lacked confidence in my ability to prepare this to my and my family’s satisfaction.
But when have I let that stop me, I ask? I have no reputation to sully :D
I dithered over sauces, rejecting my feverish brain’s fashion statement, “Everything goes with black.” and had almost decided on my lemon saffron sauce https://cookinginsens.wordpress.com/2011/03/27/red-mullet-fillets-with-saffron-sauce/, but remembered that I thought it a tad bit too heavy for the fish.
I needed inspiration, and found it on the Dallas Magazine website http://www.dmagazine.com/Directories/Finished_Products/Smoked_Salmon_Ravioli_with_Lemon_Cream_Sauce.aspx with a lovely bonus of a roasted red pepper relish that has found a permanent place in my repertoire. Note: If you like to follow recipes exactly, please go to the website. I changed some ingredients and quantities. Or, you can trust me. It was marvelous and goes on the “Company’s Coming” list.
I adore the little capsules of saffron that I buy in France. So “tout a fait” cute!
Salmon Stuffed Squid Ink Ravioli with Roasted Red Pepper Relish
Roasted Red Pepper Relish
1 small red onion, coarsely chopped
1 1/2 tbsp olive oil
2 large garlic cloves, finely chopped
1 tsp white wine vinegar
1/2 tsp sugar
1/4 tsp salt
2 roasted red bell pepper, thinly sliced
Saute the onion in the olive oil until just soft, then add the garlic and continue to saute for 1-2 minutes. Add the vinegar, sugar and salt, then cook for 1 minute. Add the red pepper and cook for another 1-2 minutes. Remove from flame and set aside.
Saffron Lemon Sauce
1 1/2 cup cream
1/2 cup milk
3 tbsp lemon juice
1/2 cup creme fraiche
1/2 tsp salt
Pinch of black pepper
1 capsule of saffron
1 tbsp parsley, chopped
Blend together the cream, milk and lemon juice, then simmer for about 30 minutes, stirring occasionally. Stir in the saffron capsule after 20 minutes. Whisk in the creme fraiche, salt and pepper, then set aside, keeping warm. Just before serving, stir in the parsley.
1 lb cooked salmon stuffed squid ink ravioli
8 slices of dill smoked salmon
To serve, ladle some lemon sauce onto 4 serving plates. Top the sauce with 3-4 pieces of ravioli and garnish (Roger) with some of the red pepper relish. Place 2 slices of smoked salmon to the side of the sauce with a lemon slice.
Wine suggestion: Champagne