Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

Pasta Dough

• 1kg ‘OO’ flour
• 8 large eggs
• 60ml olive oil
• 35gm salt

Filling

• 300gm Smoked trout – de boned
• 150gm Mascarpone
• 70ml Cream
• 1 bunch Dill
• 1 bunch Chives
• 1 Lemon zest and juice
• Salt & pepper

Confit Cherry Tomatoes

• 4 punnets Cherry tomatoes
• 350ml Olive oil
• 150ml Champagne vinegar
• 4 tbsp Fennel seeds
• 4 tbsp Coriander seeds
• 120gm Sugar
• Salt & pepper

Method:

– Blitz all pasta dough ingredients in robo until it resembles fine breadcrumbs. Press a little of the dough in your hand firmly to test moisture content, if a little dry add some water and blitz again until fully combined. Then put mix into a bag and vac on maximum pressure and then rest in the cool room until needed.
– Zest and juice lemon, finely chop herbs, mix cream with the mascarpone to soften and then making sure there are no bones left in your trout, fold all filling ingredients together thoroughly making sure they are fully combined. Taste and adjust seasoning, then vac until needed.
– To make the confit cherry tomatoes, prick the centre of each tomato and place in a pot. Then cover the tomatoes with the oil and vinegar with the addition of the toasted fennel and coriander seeds, sugar, salt and pepper. Very slowly and gently cook the tomatoes with the oil sitting around 90 degrees for 20 minutes, then put the tomatoes into a container with the liquid covering them and leave to cool in the cool room.