Pan Fried Salmon with Sweet Potato and Feta Ravioli and a Broccoli and Pea Puree

If you are going to go to the effort of making pasta then you may as well make enough for several meals and chill it in the fridge, as let’s face it; its messy, time consuming, but tastes so good that you could eat it for every meal. With the quantities below I made this salmon dish for 2 and have some fresh tagliatelle in the fridge ready for our next meal. Now I know that it is a lot easier to buy pasta from the supermarket, and 99% of the time I do, but I also get a great deal of satisfaction and pride from making it myself, and the taste along makes the whole process worth it. I also had a ravioli stamp for Christmas from my brother and it was about time I tested it out. I hope I will get many more uses from it on a regular basis, as I think I have now caught the pasta making bug!

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Serves 2 (with leftover pasta)

For the pasta

–          200g 00 flour

–          20ml olive oil

–          2 eggs

–          Pinch salt

For the Ravioli Filling

–          1 medium sweet potato

–          15g butter

–          50g feta cheese

–          2-3 tbsp milk

For the broccoli and pea puree

–          ½ white onion

–          30g butter

–          150g broccoli

–          200ml semi skimmed milk (or cream if you’re feeling naughty)

–          1 tsp chopped fresh mint

–          75g peas

For the salmon

–          2 salmon steaks

–          Salt and pepper

–          A little olive oil for frying

–          Butter

Mix the flour with the salt and place on a board or in a bowl and make a well in the centre.

Crack the eggs into it with the oil and beat with a fork until smooth.

Mix the eggs with the flour, incorporating a little at a time, until everything is combined.

Knead the pieces of dough together into one big, smooth lump of dough. 
You now need to knead and work the dough with your hands for a good 5-10 minutes, stopping when your pasta starts to feel smooth and silky instead of rough and floury.

Wrap the dough in cling film and chill for an hour
Roll the pasta using a pasta machine, making sure it’s well clamped to the work top
Dust your work surface with some type ’00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips.

Set the pasta machine at its widest setting – and roll the lump of pasta dough through it, lightly dusting the pasta with flour if it sticks at all.

Fold the pasta in half and roll the dough through again. Repeat this process five or six times. (This may seem a crazy amount of times but by doing this you are making the dough smooth and silky.)

Now work the dough through all the settings on the machine, from the widest down to around the narrowest. Dust with flour if it begins to stick at all.

Cut 12 squares for your ravioli and then feed the remaining pasta through the tagliatelle cutter. Lay this on some greaseproof paper, wrap up and the keep in the fridge for another meal.

Make the filling for the ravioli by pricking the skin of the potato all over.

Cook the potato by either baking it or cooking it in the microwave, according to the settings and the size.

Once the potato is cook, peel it and mash with the butter, feta cheese and salt and pepper.

Add a little milk at a time until it is a silky smooth consistency and not too dry. Spoon a heap teaspoon into the centre of 6 of the ravioli squares. Place another pasta square on the top and press round the filling so there is no air trapped inside. Press down with a cutter so they are well sealed and cover until ready to cook,

To make the broccoli and pea puree, heat the butter in a pan and sauté the onions over a medium heat until soft.

Add the broccoli and sauté for 5 minutes.

Pour in the milk and bring to a simmer for 5 minutes.

Add the peas and the mint and cook for 2 minutes.

Blend into a puree and season to taste. Push through a sieve so it is a smooth and then return to a low heat to warm through.

Heat a frying pan to a high temperature with a little olive oil.

Season the salmon with salt and pepper and fry the salmon fillets skin down for 3 minutes until the skin is crispy.

Turn the salmon over and cook on the other side for 1-2 minutes or so, until you can see the steak is cooked in the middle. This will take a different amount of time depending on the size.

Once the salmon is done, throw in the nob of butter to the pan and swirl around so it is well coated.

In the meantime heat a pan full of salty water to the boil and cook the ravioli for 3-4 minutes. Remove with a slotted spoon and plate up topped with the salmon and drizzled with the broccoli and pea puree.

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14 thoughts on “Pan Fried Salmon with Sweet Potato and Feta Ravioli and a Broccoli and Pea Puree

  1. I do enjoy making pasta, I just hate cleaning the machine afterwards so 9/10 I buy ready made or dried. The ravioli sound delicious.

  2. Some great looking salmon! The last salmon I ate was at the Foreign Corespondents Club in Phnom Penh in Cambodia. A Phnom Penh original, the FCC is a riverfront bar and restaurant in a colonial-era building that features a sweeping view of the riverfront.

  3. Love homemade ravioli, but have never served them alongside salmon. I’m sure the sweet potato and feta filling complemented the salmon nicely. Thank you for dropping by and “liking” my post too!

    • If it’s what you like then I don’t see why not. It is quite a nice addition to peas and in the UK fish and chips are very popular with minted mushy peas. Any white fish if used traditionally.

  4. Mmmmm, the broccoli and pea puree looks starkingly pretty against the pink of the salmon. I’d looooooove to have a piece, but then my doctor would probably murder me (can’t consume cruciferous vegetables). What do you suggest I should sub the broc. for? 🙂

  5. I blog quite often and I genuinely thank you for your content.
    Your article has truly peaked my interest. I am going to book mark your blog and keep checking for new information about once per week.
    I opted in for your RSS feed as well.

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