Duo of Salmon and Crayfish

A luxurious fish dish for Friday! I made the open ravioli during a holiday for my husband and children, and it was a huge success. The filling of crayfish, tarragon, Parmesan, and fried corn gives this open ravioli a rich flavour. Served alongside a pan-seared piece of salmon, perfectly translucent inside and incredibly fresh. Accompanied by a crunchy salad of radishes, roasted cauliflower, and marinated yellow beetroot with a refreshing vinaigrette. A dish different from the photo.

Crayfish, fresh salmon, tarragon, corn, cauliflower, radish, yellow beetroot, rocket, iceberg lettuce, Parmesan cheese, onion, mascarpone, fresh pasta (flour, egg, water), cream, white wine, shrimp and langoustine shells, mustard, basil, chervil, parsley, brandy, vegetable stock, white wine vinegar, sugar, extra virgin olive oil, mustard, sunflower oil, pepper & salt.

Allergens: alcohol, mosterd, schaaldieren, sulfiet, vis.

Microwave

Pour the bisque (red broth) over the ravioli and heat covered with the foil it came with or a microwave-safe plate for 3-4 minutes (1 person) to 5-7 minutes (2 or more persons). Heat the salmon on the baking paper with the green herb crust on top for 25 seconds. Prefer your salmon fully cooked? Heat for up to 1 minute. Serve with the salad and vinaigrette.

Oven — 200°C, 30 minMarleen's choice

Pour the bisque (red broth) over the ravioli and heat covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-30 minutes (2 or more persons). In the last 5 minutes, heat the salmon on the baking paper with the green herb crust on top. Prefer your salmon fully cooked? Heat for a few minutes longer. Serve with the salad and vinaigrette.

Energy54,18 kcal

Protein0,8 g

Fat2,58 g

of which saturated0,3 g

Carbohydrates2,39 g

Dietary fibre0,83 g

Salt0,38 g

Average weight: 540 g