Lobster and Salmon Ravioli on Lemongrass Chervil Velouté

Crunchy basil leaves:

1. First prepare the crispy basil leaves. To do this, stretch a sheet of microwave-safe cling film over a bowl. Then carefully brush the leaves with olive oil with a brush. Press flat on the foil and heat in the microwave for about 3 minutes or as long as necessary. Put aside.

Tomato chutney:

1. Carefully scratch the skin of the tomatoes and blanch in boiling water for about 60 seconds until the skin can be loosened. Remove the skin and seeds and heat the olive oil in a pan. Add thyme. Heat the tomatoes in the pan until they are soft and relatively dry. Season to taste with salt, pepper and olive oil. Remove the thyme and set aside.

Crustacean stock:

1. For the crustacean stock, heat half of the olive oil in a saucepan. Add lobster shells and possibly salmon skin and fry until the shell turns an intense red color. Then add the rest of the olive oil and the vegetables, shallot and garlic. Fry for 8-10 minutes until the vegetables are soft, then stir in the tomato paste and fry for another 2 minutes. Add the herbs and spices, then pour in the wine. Let it boil until the liquid is almost completely reduced, then add the fish stock. Bring to a simmer, occasionally skimming off the foam and simmering for about 30 minutes. Season with a little salt and pepper. Take off the stove and let cool down a bit. Strain through a fine sieve. Put aside.

Lemongrass chervil velouté:

1. First put the shallot with peppercorns, garlic, bay leaf, thyme, lemongrass and wormwood in a saucepan and bring to the boil. Let it boil until the liquid has boiled down to a syrupy glaze. Pour in the cream and simmer gently until the sauce has a velvety consistency. Season to taste with salt and pepper. Strain the sauce through a fine sieve and set aside. Heat before serving and stir in the chopped chervil

ravioli

1. Now prepare the pasta dough. Soak the saffron threads in 2 tablespoons of boiling water for 5 minutes. Put the flour, salt, eggs, egg yolks, olive oil and saffron water (without the saffron threads) in a bowl and stir until small lumps form, then knead into a firm, smooth dough. The dough should be smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.
2. Mix the lobster mixture with enough salmon mixture until it binds, then add the chopped herbs, lemon juice and salt and pepper. To check whether the mixture is seasoned enough, cut off a spoon, blanch and try. Possibly add seasoning. Chill the mixture again until it has set, then shape into suitable balls for the ravioli, cover and refrigerate again.
3. Now roll out the pasta dough thinly with a pasta machine and cut out suitable circles for the ravioli on a floured work surface or cut to the right size for the ravioli tongs. Mix one egg yolk with 1 tablespoon of warm water and brush the edges of the dough with it. Place the dough on the ravioli tongs, add the filling and fold carefully. Carefully peel off the excess dough at the edge.
4. To serve, put the ravioli in boiling water for 3-4 minutes while briefly blanching the spinach leaves in boiling water and then tossing them in a little butter and heating the lemongrass chervil Velouté and the crustacean stock. Place some spinach in the center of the plate and place the ravioli on top. Arrange some tomato chutney and the basil chip on the ravioli. Now put the crustacean stock and the lemongrass chervil Velouté on the plate.