OPUS, CORNWALL STREET
STEAMED FILLET OF BRILL, FENNEL AND SQUID INK RAVIOLI, COCKLE BEURRE BALNC, SEA VEGETABLES
You will need:
200g fresh cockles
200g ‘00’ flour
50g semolina flour
200g egg yolks
In a hot pan, using a splash of oil, steam cockles in white wine until all open. Chill and pass through sieve. Retain cooking liquor.
Place flour and semolina in a bowl and crate a well, pour in egg yolk, oil and squid ink and work slowly to form your pasta dough. Set aside for 2 hours.
Roll pasta using machine to 1 to 2 mm thick, then cut discs for ravioli. Place fennel mix into centre of disc and brush lightly with egg yolk. Place another disc on top and press gently ensuring there’s no air trapped inside. Trim using fluted cutter for serving.
Reduce cooking liquor from cockles in a pan with some shallots and peppercorns, add cream and reduce further. Once reduced by half, add some chilled diced butter, take off the heat and whisk until melted to create sauce. Pass through a sieve and add cockles.
In steamer, cook ravioli for 5 minutes and fish for 4 minutes. Place into a hot bowl and dress with assorted sea vegetables and cockle beurre blanc sauce.
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