Introduction
We made a cured and washed in rice vinegar snapper rose, dressed with jalapeno brunoise, finger lime, pickled cucumber and apple, and kawakawa leaves. We made a NZ twist on an aguachile sauce, based on kawakawa. On the side we had a snapper skin chicharon, with red onion gastrique puree and umami seaweed and fish powder.
Scampi Nino Bergese - We made a Auckland Island scampi filling, with Clevedon buffalo salted ricotta and mascarpone. We made a black dough and filled with the scampi filling and creamy egg yolk. With the bodies of the scampi we made an orange & fennel caramel consomme, used for our squid ink, scampi and sherry vinegar emulsion, with toasted hazelnut to finish.
Lemon Shrimp Ravioli (Serves 4)
Ingredients for the Pasta Dough
- ¾ cup semolina flour
- 3 cups all-purpose flour
- ¼ cup olive oil
- 1 teaspoon salt
- 1 tablespoon chopped parsley
- 4 large eggs
Ingredients for the Filling
- 3 garlic cloves
- 8 ounces raw, deveined shrimp
- 2 tablespoons salted butter
- 1 tablespoon lemon zest
- 14 butter crackers
- ¾ cup ricotta cheese
- ¼ cup Parmesan cheese
- 1 teaspoon ground black pepper
- 1 tablespoon chopped parsley
Ingredients for the Scampi Sauce
- 2 tablespoons salted butter
- 2 tablespoons minced garlic
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
- ¼ cup white wine
- 1 cup chicken broth
- ½ cup heavy cream
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
Method
Make the Pasta Dough
- Combine the semolina and all-purpose flour on a clean surface and form a well in the centre.
- Add the olive oil, salt, and chopped parsley, and crack all of the eggs into the well.
- Using a fork, whisk the eggs until well beaten.
- Slowly incorporate the beaten eggs into the flour to form a shaggy dough.
- Continue combining the dough by hand, adding water if the dough is too dry.
- Knead for about 8 minutes, until a smooth, elastic ball of dough forms.
Make the Filling
- Finely mince the garlic cloves and roughly chop the shrimp.
- Heat the butter in a large saucepan over medium heat.
- Add the shrimp and garlic and cook for about 3 minutes, until the shrimp are pink and cooked through.
- Add the lemon zest to the shrimp and remove from the heat.
- Crush the crackers into coarse crumbs and place in a bowl.
- Add the ricotta cheese, Parmesan cheese, black pepper, chopped parsley, and the shrimp mixture to the crumbs. Mix to combine.
- Cut the ball of dough into 6 smaller pieces.
- On the largest setting of your pasta roller, roll one piece of dough flat.
- Fold the dough into thirds and roll again through the largest setting.
- Continue rolling through progressively smaller settings until a thin sheet is formed.
- Add 2 tablespoons of filling onto the dough sheet, leaving 1 inch between each mound.
- Fold the dough over the filling, press around the filling, and seal.
- Using a fluted cookie cutter, cut the ravioli into half-moon shapes.
- Repeat with remaining dough and filling, then set the ravioli aside.
- Bring a large pot of salted water to a boil.
- Add 6–8 ravioli to the pot and boil for 3 minutes, or until they float.
- Repeat until all ravioli are cooked.
Make the Scampi Sauce
- Heat the salted butter in a large saucepan with the lemon zest, minced garlic, and chopped parsley until fragrant.
- Add the white wine and cook on medium-high heat until reduced by half, about 3 minutes.
- Add the chicken broth and heavy cream and cook until heated through.
- Season with salt and pepper, to taste.
- Add the Parmesan cheese and cooked ravioli to the saucepan.
- Cook until heated through and the sauce has thickened.
- Serve with extra Parmesan cheese and lemon zest, if desired.
Fresh Snapper / Tuna / Salmon Sushi Grade & Aguachile Sauce
Ingredients
- 6 ounces sushi grade tuna, snapper, salmon, etc.
- ¼ small red onion, sliced
- 1 cup packed fresh cilantro leaves and stems (plus more for serving)
- ½ cup fresh lime juice (from approx. 4 limes)
- 2 tablespoons soy sauce or tamari
- 2 garlic cloves
- 2 serrano peppers, halved and seeded
- 2 tablespoons water
- ¼ teaspoon sea salt
- 1 small avocado, sliced
Method
- Fill a small bowl with cold water. Add the sliced onion and set aside to soak.
- In a food processor or blender, combine the cilantro, lime juice, soy sauce, garlic, one of the serrano peppers, 2 tablespoons of water, and the salt.
- Blend until mostly smooth but some texture remains, about 30 seconds. Spread the sauce on the bottom of a large rimmed plate.
- Arrange the sushi grade fish (snapper, tuna, etc.) in a single layer on top of the sauce.
- Top with the avocado slices.
- Drain the red onion and pat dry.
- Thinly slice the remaining serrano pepper. Layer the onion and pepper on top of the avocado.
- Garnish with fresh cilantro and serve immediately, with tacos alongside for scooping if desired.