| Savoury dishes |
Cappuccino-style fish consommé with Russian tea and smoked mussel ravioli (recipe from Quebec chef Christophe Alary) |
| For 10 people |
| Preparation time : 30 minutes |
| Cooking time : 20 minutes |
| Ingredients | ||
- 2 litres of fish stock |
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| Ravioli | ||
| - Sheets of won ton pastry or good quality fresh pasta. - 10 mussels - ½ leek |
- 30 g of butter - 1 egg |
|
| Cappuccino cream | ||
| - 250 ml of crème fraîche - 5 g Kashmir Tchai tea |
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Ustensil : 1 pastry brush |
Method
Ravioli :
Finely chop the leek and sweat it in butter.
Break the egg into a ramekin. Fill the ravioli with the leek and mussels, sealing each piece in the form of a triangle using the pastry brush dipped in the egg.
Cook for 4 minutes in salted boiling water
Cappuccino cream :
Heat half the cream then infuse the tea in it for 10 minutes. Strain, then add the cold cream. Set aside in a cold place for 1 hour. Whip the cream.
Consommé :
Heat the fish stock to 90°C, remove from the heat, add the tea for a few minutes then strain.
Serve the consommé in a glass or a cup topped with cream and accompanied with the ravioli.
