Royal dumplings — sturgeon, shrimp, and black caviar🥟✨

Описание: Ingredients

For the shrimp extract:
• Shrimp (several types) — 400 g
• Water — 500 ml

For the filling:
• Sturgeon fillet — 500 g
• Cream — 100 g
• Egg whites — 2
• Salt — a pinch

For the dough:
• Flour — 300 g
• Egg yolks — 5
• Egg — 1
• Turmeric — ½ tsp
• Cream — 25 ml
• Cold water — 2 tbsp
• Olive oil — 1 tbsp

For the green sauce:
• Spinach — 100 g
• Sea asparagus — 50 g
• Green onion — 3–4 stalks
• Olive oil — 80 ml

Additionally:
• Black caviar — for serving

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Preparation

1. Shrimp extract
1. Place the shrimp in a blender.
2. Add water.
3. Blend until completely smooth.
4. Pour the mixture into a saucepan.
5. Heat and reduce slightly without bringing it to a strong boil (otherwise bitterness may appear).
6. Strain first through a sieve.
7. Then strain through a cloth bag or cheesecloth to obtain a clear, clean extract.

Set aside.

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2. Sturgeon filling
1. Butcher the sturgeon.
2. Cut half of the fillet into large pieces.
3. Blend it first with salt, then add cream and egg whites and blend until smooth (fish mousse).
4. Cut the remaining half of the fillet into small cubes.
5. Combine the mousse and diced fillet in a bowl.
6. Gently mix until uniform.

The texture should be delicate but with pieces of fish.

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3. Dough
1. Pour the flour onto a work surface.
2. Make a well in the center.
3. Add the eggs, turmeric, cream, water and olive oil.
4. Knead into a smooth, elastic dough.
5. Wrap in plastic wrap and let it rest for 30–40 minutes.

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4. Green sauce
1. Blanch the spinach and sea asparagus in boiling water for 10–15 seconds.
2. Quickly dry with a paper towel.
3. Place them in a blender cup together with green onion and olive oil.
4. Blend until smooth.
5. Strain through a sieve.

The sauce should be bright and silky.

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5. Shaping the ravioli
1. Roll the dough with a pasta machine into long thin sheets.
2. Dust the table with flour.
3. Lay one sheet of dough on the surface.
4. Place the filling every 8–10 cm.
5. Cover with a second sheet of dough.
6. Use a pastry ring to form and cut the ravioli.

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6. Cooking and finishing
1. Boil the ravioli in salted water for 3–4 minutes.
2. Transfer them to a pan with the shrimp extract.
3. Gently heat and finish cooking.

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Serving
1. Place the ravioli on a plate.
2. Add the shrimp extract.
3. Add the green sauce.
4. Garnish with black caviar.