1.5 kg robalo
200 ml white dry wine
400 ml fish fumet*
100 ml liquid cream
50 g finely chopped echalote
60 g unsalted butter
Salt and pepper
Ravioli
200 g flour
100 g eggs
1 pinch of salt
Olive oil
Cilantro leaves
Garnish
300 g small Paris mushrooms
Sicilian lemon juice
4 onions
40 g unsalted butter
Salt and pepper
Finishing Touches
Julienne of alho-poró (lightest part)
Frying oil
1.5 kg robalo
200 ml white dry wine
400 ml fish fumet*
100 ml liquid cream
50 g finely chopped echalote
60 g unsalted butter
Salt and pepper
Ravioli
200 g flour
100 g eggs
1 pinch of salt
Olive oil
Cilantro leaves
Garnish
300 g small Paris mushrooms
Sicilian lemon juice
4 onions
40 g unsalted butter
Salt and pepper
Finishing Touches
Julienne of alho-poró (lightest part)
Frying oil
Prepare the ravioli dough
Open the dough, placing a cilantro leaf inside each ravioli
Filet the fish
Make the fumet with the bones
Cut the fish into escalopes, lightly dust them in butter, then add the echalote
Allow it to sweat slightly, then add the white wine and reduce by half
Add the fumet
Remove the fish when cooked and reserve
Cook the mushrooms à blanc (technique of cooking that uses broth, butter, and lemon)
Sauté the onions in butter without browning
Fry the julienne of alho-poró
Reduce the fish cooking stock to three-quarters, then add cream and thicken with chilled butter pieces
Fry the ravioli
Transfer the dough to plates along with the fish, removing skin and bones
Emulsify the sauce with a mixer, adjust seasoning, and serve immediately
