John Myers
Pollack Ravioli in Riesling Sauce
The perfect pollack ravioli in riesling sauce recipe with a picture and simple step-by-step instructions.
- 300 g Flour, sifted
- 4 Medium sized Eggs, fresh
- 0,5 teaspoon Salt
- 400 g Pollack fillet, fresh
- 0,5 bunch Chervil
- 0,5 bunch Tarragon
- 0,5 bunch Basil
- 1 teaspoon Lemon peel, untreated, grated
- 50 g Mascarpone
- 1 pinch Pepper, whiter, fresh from the mill
- 1 piece Shallot
- 50 g White mushrooms
- 1 tablespoon Butter, unsalted
- 125 ml White wine, Riesling, drier
- 125 ml Veal stock, from a glass or homemade
- 3 tablespoon Whipped cream, fresh
- Knead the sifted flour with three eggs and the salt to form an elastic dough and let it rest for about an hour.
- Separate the remaining egg.
- Chop the pollack fillet and herbs very finely, mix with the untreated lemon zest, egg yolk, mascarpone, salt and white pepper.
- Halve the amount of dumpling dough and roll out very thinly. Use a teaspoon to place small heaps of the filling on one half of the dough, leaving a gap of about 4 cm. Brush the gaps with the egg white. Place the second half of the dough on top, press down firmly. Cut out the dumplings and let them dry briefly.
- Chop the shallot and the white mushrooms very finely and sauté in the unsalted butter. Deglaze with the dry white wine (Riesling), the veal stock and the whipped cream and let it simmer for a few minutes.
- Let the saithe-Maultaschen simmer in salt water for about four minutes.
- Serve with the Riesling sauce.
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