Chef's Recipe

Babonne and Clams raviolis

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