Delice of Sea Bass with Pumpkin and Pine Nut Ravioli, Tarragon Buerre Blanc


Delice of sea bass is super easy. Get a fillet, leave the skin on and fold it over. Stuff it with blanched wild mushrooms and spinach and tie it at the end with some blanched spring onion/ leek.

We made our buerre blanc similar to Bearnaise sauce. Reduce half white wine, half white wine vinegar, tarragon, garlic, shallots to 1tbsp of liquid.

Cool slightly. Whisk two egg yolks and add the tbsp a drop at a time making sure you incorporate them as you go.

Heat one block of butter, clarify it by skimming the top layer of impurity off.

Now, add the butter to the mixture slowly whilst whisking.

There’s two ways to do this, one is in a metal mixing bowl over a pan of hot water, and one is in a food mixer. Both work fine.

Ravioli is next. I found a pasta machine for 20 quid –

Best purchase ever! And totally necessary to make pasta. Yes you can roll it out paper thin and attempt to get it all the same thinness – if you have absolutely no will to live.

The first step with pasta is – get 00 flour. Making it with normal flour is very frustrating and you’ll end up with thick Chinese dumpling looking pasta. The thinness makes pasta taste good.

2 yolks

4 eggs

250g flour


Mix it up, knead until smooth dough. Stick it in the fridge for half an hour. Take it out, stick it through the pasta machine.

Cut desired shapes, fill with filling, brush with egg, put desired shape on as a lid, press together with fluted ring or crinkle with fork.

A great seller and always popular with the ladies.