Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Today he shares with us one of his staple seafood recipes for you to try at home and delight your guests.
Ingredients
For the ravioli dough
- 250g of flour
- 160g of egg yolks
- 25g olive oil
- 10g white balsamic vinegar
- 3g of salt
For the lobster bisque
- 1 kilo of langoustine or lobster heads
- 160g of butter
- 80g of muscovado sugar
- A zest of lemon and orange
- 45 minutes simmering time
For the jelly
- 300g of bisque for 3g of agar-agar
Preparation
For the lobster bisque
- Cut the lobster heads in two
- Melt the butter in a sauce pan without burning
- Add the lobster heads
- Add the muscovado sugar to caramelize the lobster heads
- Add the lemon and orange zests
- After about 10 minutes, add 850g of water
- Bring it to a boil and then let it simmer for 45 minutes
- On the side, peel off the langoustines or lobsters (2 pieces to make 1 ravioli) for the ravioli filling
For the ravioli dough
- Add the flour and salt to a mixing bowl
- Set the pastry robot to low
- Add the egg yolks, white balsamic vinegar and olive oil
- Let the dough rest for 30 minutes in the fridge
- Once rested, spread the dough until it gets very thin in order to make the raviolis
Put together the ravioli
- Spread part of the dough to constitute the bottom of the ravioli
- Set the peeled langoustines or lobsters (2 pieces to make 1 ravioli) in the center
- Use water to help the top and bottom pieces of dough stick together
- Cover the layout and press the ravioli shape
- Set it in the fridge
For the jelly
- Split your filtered bisque in 2 portion of 300g
- Place 1 portion in a pan and add 3g of agar-agar
- Bring it to a boil for about 30 seconds
- Pour your bisque on a tray to make the jelly
- After 30 minutes in the fridge cut the jelly in a circular shape
Final preparation
- Cook the raviolis for 2-3 minutes in simmering water
- Set the cooked ravioli on a deep plate with olive oil, salt and pepper
- Use the jelly to cover them
- Mix the remaining filtered bisque with 1/3 of the cream and emulsify
- Place the foam in the plate
Bon appétit!