Peckforton Castle - Stephen Ramsden -Seared turbot with scallop

PUBLISHED: 12:21 10 March 2010 | UPDATED: 16:43 20 February 2013

Seared turbot with scallop, ravioli, parsley puree and poached red wine egg

Seared turbot with scallop, ravioli, parsley puree and poached red wine egg

Stephen Ramsden, head chef at Peckforton Castle, has put together this delicious dish. It's perfect for serving up for a loved one because he says it has all the colours, components and flavours to arouse the senses

Seared turbot with scallop, ravioli, parsley puree and poached red wine egg

1 Whole turbot filleted (ask your fishmonger to do this for you)
bottle red wine for red wine reduction
For the pasta:
8oz flour
10 egg yolks
2 whole eggs
Pinch saffron
For the pasta filling:
6 whole scallops
1 egg white
100g prawns, cooked
Salt and pepper
For the parsley puree:
1 bunch parsley
1 bunch tarragon
1 bunch chervil
For the red wine poached egg
Six free range eggs
bottle of red wine

For the pasta: Blend all ingredients together knead for five minutes until mixture resembles a smooth dough
For the pasta filling: Blend in a food processor until smooth.
Roll pasta out using a pasta machine starting on the thickest setting (usually number six). Continue to feed pasta until number one setting is reached
Cut out circles in the pasta using a pastry cutter or the rim of a cup
Flour table, take one circle of pasta and top with scallop mixture, then brush the rim of the pasta with beaten egg, top with another circle of pasta and crimp the edge pushing out from the middle to remove excess air.
For the parsley puree: Blanch herbs for five seconds in boiling water. Remove, pat dry and blitz to a puree. Pass through a fine sieve and reserve for later
For the red wine poached egg Poach six free range eggs in a large pan of acidulated water and cool instantly in ice. Marinade in one half bottle of red wine for at least two hours.
For the red wine reduction Add wine to a hot pan and reduce until a syrupy texture is achieved.

To serve:
Pan sear turbot in a hot skillet until lightly caramelised for four to six minutes and rest on a warm plate.
Cook ravioli in boiling water for about three minutes and reheat poached egg in hot red wine.
Dress the plate with red wine reduction and parsley puree. Top with turbot fillet, place the ravioli on top of the turbot. Top the ravioli with the red wine poached egg and season to taste. Sit back, eat and enjoy.

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