Pan Fried Salmon with Sweet Potato and Feta Ravioli and a Broccoli and Pea Puree

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2 people
Meal course
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1 .
For the pasta
200 grams
00 flour
20 ml
Olive oil
2 medium
1 pinch
2 .
For the filling
1 medium
Sweet potatoes
15 grams
50 grams
Feta cheese - crumbled
2 tbsp
3 .
For the puree
1/2 medium
White onion - peeled and finely chopped
30 grams
150 grams
Broccoli florets
200 ml
Semi-skimmed milk
1 tsp
Fresh mint - finely chopped
75 grams
4 .
For the fish
2 medium
Salmon fillet
1 Twist
Salt and pepper
1 Splash
Olive oil
1 small nob
Pan Fried Salmon with Sweet Potato and Feta Ravioli and a Broccoli and Pea Puree

You may have some leftover pasta from this recipe so just slice it up, wrap it tight in grease-proof paper and then cook it the next day with some delicious homemade pesto and salad. It will just take 2 minutes to cook in salty boiling water.

  1. Mix the flour with the salt and place on a board or in a bowl and make a well in the centre. Crack the eggs into it with the oil and beat with a fork until smooth. Mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together into one big, smooth lump of dough. You now need to knead and work the dough with your hands for a good 5-10 minutes, stopping when your pasta starts to feel smooth and silky instead of rough and floury.
  2. Roll the pasta using a pasta machine, making sure it’s well clamped to the work top. Dust your work surface with some type ’00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it, lightly dusting the pasta with flour if it sticks at all. Fold the pasta in half and roll the dough through again. Repeat this process five or six times. (This may seem a crazy amount of times but by doing this you are making the dough smooth and silky). Now work the dough through all the settings on the machine, from the widest down to around the narrowest. Dust with flour if it begins to stick at all.
  3. Cut 12 squares for your ravioli and then feed the remaining pasta through the tagliatelle cutter. Lay this on some greaseproof paper, wrap up and the keep in the fridge for another meal.
  4. Make the filling for the ravioli by pricking the skin of the potato all over. Cook the potato by either baking it or cooking it in the microwave, according to the settings and the size. Once the potato is cooked, peel it and mash with the butter, feta cheese and salt and pepper. Add a little milk at a time until it is a silky smooth consistency and not too dry.
  5. Spoon a heap teaspoon into the centre of 6 of the ravioli squares. Place another pasta square on the top and press round the filling so there is no air trapped inside. Press down with a cutter so they are well sealed and cover until ready to cook,
  6. To make the broccoli and pea puree, heat the butter in a pan and sauté the onions over a medium heat until soft. Add the broccoli and sauté for 5 minutes. Pour in the milk and bring to a simmer for 5 minutes. Add the peas and the mint and cook for 2 minutes. Blend into a puree and season to taste. Push through a sieve so it is a smooth and then return to a low heat to warm through.
  7. Heat a frying pan to a high temperature with a little olive oil. Season the salmon with salt and pepper and fry the salmon fillets skin down for 3 minutes until the skin is crispy. Turn the salmon over and cook on the other side for 1-2 minutes or so, until you can see the steak is cooked in the middle. This will take a different amount of time depending on the size. Once the salmon is done, throw in the nob of butter to the pan and swirl around so it is well coated.
  8. In the meantime heat a pan full of salty water to the boil and cook the ravioli for 3-4 minutes. Remove with a slotted spoon and plate up topped with the salmon and drizzled with the broccoli and pea puree.

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