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Chef chefs recipe

Chef's Recipe

Babonne and Clams raviolis

  • Chef Recipe Chef Recipe

Ingredients : 

Grouper  and Clams raviolis 

-5x160 grams Grouper filet (Clean and skin off)

- 45 pcs Clams (Medium size)

-30 pcs Wanton Skin 

-4 cl White wine 

-100 grams peel and clean of each (Butternut /Parsnip / Potatoes and Swede)

- 10 pcs Baby Zucchini 

-20 cl Carrot Juice 

-20 cl Orange Juice 

-3 grams curcuma powder

-100 grams Butter 

-20 cl Cream

- 2 pc Shallots  

- 1 pc Carrots 

-100 Grams Button Mushrooms 

-40 grams Ricotta cheese 

-10 grams Chives 

-5 grams Micros Herbs

-Thyme /Garlic /Parsley/Salt/White pepper/Sugar as required


Methods : 


For the Raviolis 

-Cooked  the clams over high heat with shallots, carrots ,thyme and garlic . Deglaze with white wine and once the clams are open , remove the meat and keep aside . Store the juice in the fridge 

-Chop the clam meat,mushrooms and shallots 

-Sauter the shallots and the mushrooms, followed by the clams .Check seasoning and once cool down, add the ricotta and the chopped chives 

-Once the mixture is ready, make small raviolis with the wanton skins. Count 3 pieces per portions


For the Fish 

-Season the filet. Pan seared over medium heat with olive oil and bake in the oven for 4 minutes  and allow to cool. Apply a thin layer of fish mouse (mixture of fish meat  and cream ) on top of the fish filet.

-Slice the baby zucchini and place over the fish mousse, giving  a fish scale like design and bake  for another 2 minutes .


For the root Vegetables

-Peel and dice the vegetables , baked  them in the oven with butter covered with an aluminum foil. Once soft , blend and finish with butter.


For the sauce 

1-Reduce the juices and curcuma powder till a light syrup consistency . Lower down the heat and emulsify with butter using a small whisk .Stop whisking until the right consistency.

2-Take the clam juice, heat it add the cream and finish with butter 


For the Garnishes 

1-Make small balls of carrots, radish , squash  and zucchini . Blanched them in salted water and glazed with butter and little sugar. Plate as per the picture and serve