raviolo and Rosé wine sauce
Back again. Sorry for being a yoyo! My sudden disappearance is due to a series of unfortunate factors. First a new job, then the end of summer. Less light, shorter and colder days…… I – and it is very sad to admit – turn into a two-minute-noodle-cook. When trying to get my spirit and desire to cook and shoot back, I realise that my “mojo” was gone. My maori potato gnocchis turned sludgy, an attempt to layer roast banana and white chocolate looked as terrible as it tasted and my matcha sponge was somewhat flat and burnt.
I was tempted to give up. Fortunately, fiesting on “comfort food” (eg: chocolate bars and processed food) revealed unsatisfying and oh so fattening!!!
So well I’m back with low fat goodness! It’s also colourful to make up for the lack of joy around us.
I did not go as far as making the pasta dough myself. I used wonton sheets and glued them together with egg wash. It did not break when boiled. The filling is only salmon and fresh dill. The salmon had been lightly steamed and seasoned before being shredded.
To create the sauce I lightly cooked shallots and garlic, added Rose wine, reduced and put a tiny dash of cream. It helps keeping the sauce together, giving it a velvety texture. If I had cooked a white flesh fish, I would have used coconut cream in the sauce. Unfortunately, I find the strong taste of salmon does not combine well at all with coconut.
Rosé wine is very seldom used in cooking. Maybe there is a technical reason for not using it. It is a bit more bitter than white wine but it is not an overwhelmingly disturbing. It also gives a very pretty colour to the sauce.