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Foodxperience

Tortellini with trout, rouleaux and aubergine caviar

Tortellini with gently cooked trout, rouleaux of Lardo and bell pepper, eggplant caviar. Recipe by FoodXperience chef Rolf Hoekstra of HANOS Heerenveen.

Rolf: "I chose trout because it is a delicious product that is farmed in the Netherlands. I make the filling for the tortellini with roasted hazelnuts, basil, arugula, ricotta, lemon zest, and pecorino. Pecorino is a fine, soft sheep's cheese with a subtle flavor."

Ingredients

8aubergines
8Thyme sprigs
4Garlic cloves
8sprigs of rosemary
extra olive oil
1Shallot
Smoked paprika powder
1Mascarpone

30groasted hazelnuts
30gBasil
50gPecorino
30gArugula
4Extra virgin olive oil
Pepper and salt
1Lemon zest
Ricotta

100glardo
1can of grilled peppers

100Olive oil
70gtrout

1Shallot
1black garlic puree
60gButter
200gfish stock

hazelnuts

Preparation

  1. Preheat the oven to 180°C.
  2. Cut 7 eggplants open lengthwise and score them.
  3. Drizzle olive oil over the eggplants.
  4. Place 1 sprig of thyme, 1 sprig of rosemary, and half a clove of garlic on one half of each eggplant.
  5. Bake for 90 minutes in the oven until the inside can be easily scraped out.
  6. Scoop out the eggplant and fry in olive oil with chopped shallot and smoked paprika powder.
  7. Let this cool and add mascarpone (note: the mixture must be firm).
  8. Slice 1 eggplant into 3 millimeter slices on the slicer.
  9. Grill these on the barbecue.
  10. Let everything cool.
  11. Then cut the eggplant into strips of 1.5 centimeters.
  12. Place 2 strips crosswise, put a teaspoon of eggplant caviar in the center, and fold it closed.

  1. Add everything together in the food processor, except the ricotta and lemon zest, and mix.
  2. Add ricotta one to one along with the lemon zest.
  3. Shape your own pasta dough with the filling into beautiful tortellini.

  1. Slice the Lardo into thin slices on the slicer.
  2. Place the slices next to each other on cling film.
  3. Place the pepper on top.
  4. Roll everything up like a carpaccio roll.
  5. Freeze and cut into thin slices.

  1. Put olive oil in a container.
  2. Heat this to 50°C in the oven.
  3. Add the trout and leave under the heat lamp for about 15 minutes until it reaches a core temperature of 42°C.

  1. Sauté the shallot and garlic purée in the pan.
  2. Deglaze with fish stock.
  3. Finish with butter.

  1. Place the eggplant cubes in the oven for 5 minutes at 150°C.
  2. Cook the tortellini.
  3. Once the fish is cooked, place it on the plate.
  4. Place the lardo rolls on the fish along with some roasted hazelnuts.
  5. Arrange the eggplant and tortellini alternately on the plate next to the fish.
  6. Froth the sauce and dress nicely.