Chef George’s Haute Cuisine

Ravioli of Lake Naivasha Crayfish, Served with Leek and Asparagus Vinaigrette

Ingredients

Fresh Ravioli Pasta [standard recipe]

Crayfish tails –

Chopped dill and parsley for Herb oil

Common cap mousse

Blanched and refreshed asparagus and leek

Herb oiL, Chilli oil

Balsamic vinegar and olive oil

Method

Make the pasta dough as per the standard [100g flour to one whole egg and tsp. olive oil]

Make some Naivasha Common Cap Mousse – by using Boneless, Skinless Fish Flesh.

Dice the fish flesh well – add in the blender and blend with egg white til totally smooth then add a little cream. Do not  over blend  the cream

Season well and put to one side.

Marinate the crayfish tails in garlic, fish sauce and grated lemon zest, and fresh parsley.

Blanch the crayfish tails and Refresh  and then mix with a little common Cap Mousse , add a little more fresh chopped parsley– this is your filling for the ravioli.

Make the pasta using the standard recipe and roll out into circles.

Place the filing on the circle, brush with egg white and Place another circle on top – seal blanch and refresh.

Ensure the pasta sheet is very thin

Trim the baby leeks and prep the asparagus – boil in salted water – refresh in cold water once cooked, marinate in olive oil and balsamic once cold, season well.

Make the herb and the chilli oils.