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How To make Seafood Ravioli with Orange Saffron Sauce
FILLING:
3/4 lb Shrimp in shells (3/8kg)
3/4 lb Halibut (3/8kg)
2 lb Clams (1 kg)
2 tb Virgin olive oil
1 ts Dried oregano
1 tb Parsley, chopped
Fresh ground pepper 2 c White wine (480ml)
2 Cloves garlic
Pickling spice SAUCE:
2 md Onions, diced
10 Cloves garlic, minced
Shrimp shells 12 md Tomatoes, peeled, seeded &
-diced g Zest & juice of two oranges 1 ts Saffron threads
1 c White wine (240ml)
2 Or 3 sprigs fresh thyme
2 Bay leaves
6 Peppercorns
3 tb Oil
Poaching liquid & clam broth 3 To 4 tablespoons rice flour
You guys over on the right coast should be able to find all this at hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors. Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside. SAUCE: SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour. Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Saute onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and saute for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes. TO ASSEMBLE: Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic. TO COOK: Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
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How to make a langoustine bisque, sauce, reduction and oil
Hey guys! In this video where going to make a beautiful langoustine bisque. From that we're going to make a reduction and a langoustine sauce. Where also going to make a langoustine oil. If you haven't seen my previous langoustine dish video, go check it out. It's definitely worth watching!
Langoustine dish:
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Enjoy making this recipe!
Ingredients for the bisque:
3 kg of langoustine heads
1 carrot
3 sticks of celery
1/2 a celeriac
1 leek
2 pieces of onion
1 bulb of garlic
300 grams of tomato paste
6 leaves of bayleaf
5 grams of pepper grains
5 grams of coriander grains
800 grams of white wine
300 grams of cognac
Ingredients for the bisque sauce:
2.5 liters of langoustine bisque
1 liter of double cream
Salt & 1 lime
Ingredients for the langoustine oil:
1 kg of langoustine heads
15 grams of smoked bell pepper powder
8 pieces of star anise
0.5 liter of neutral oil
Bon appetit!
How To Broil Fish????? Need A White Sea Bass Recipe? How To Make A Saffron Sauce
???? Want to learn how to broil fish? Need a White Sea Bass recipes? Learn to make a white wine saffron cream sauce, for your broiled white sea bass steaks. Share this video with family, friends and your fishing buddies➤
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➤ GoPro HERO4 Black $278
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➤ Spanish Saffron 2-grams $9.50
➤ Large 10.5-quart Aluminum Soup Pot w/Lid $18.89
➤ Fish Prepping Pan (13x9x2) $11.85
➤ Staub Cast Iron 12 Fry Pan - Dark Blue $199.95
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet $20.36
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➤ Decorative Fish Platter Made In Portugal $108.57
➤ Ceramic Oval Serving Platter 15x10 $18.99
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Blue Fish and a Saffron Cream sauce
Blue Fish and a Saffron Cream sauce
Perfectly Seared Scallops
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The Best Sauce For Lobster Ravioli
Store bought lobster ravioli makes a great dinner for busy weeknights, but what kind of sauce do you make to go with it?
Our favorite is this quick and easy bisque-like lobster ravioli sauce.
It's made with tomato paste, crushed red pepper flakes, vermouth, some of the pasta water from the cooked ravioli and a touch of cream.
You'll love this recipe because it cooks in about the same time as the pasta and the creamy, luxurious tomato based sauce pairs perfectly with the seafood ravioli.
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