Tortellacci of Smoked Fish - recipe of the month

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This dish may seem complicated to make, but the team at Grotto Tavern have it perfected down to a T, and destined to tantalise the most discerning taste buds.

Recipe by Grotto Tavern | Extract taken from October 2023 Il-Bizzilla Magazine


with Local Prawn Tartare & Saffron Beurre Blanc

Serves 4


For the Filling

1kg grouper

(500g for blending, 500g smoked grouper)

500ml cream

10 cloves garlic

10 basil leaves


For the Dough

700g flour

300g semolina

10 egg yolks

5 whole eggs

1 egg for egg wash

1tsp sea salt


For the Tartar

600g rossi terza (prawns)

100g gherkins

100g pickled shallots

1tsp pickled mustard seeds

Pinch of sea salt


For the Saffron Beurre Blanc

240ml white wine

100ml white wine vinegar

1tbsp banana shallot, chopped

450g butter, diced


For the Prawn Bisque

300g prawn shells from tartar prawns

3 onions

10 cloves garlic

100g carrots

100g celery

50g ginger

25g lemongrass

100g tomato paste

250ml white wine

500g fish stock

100ml Cognac


Grouper Mousse & Dough

For the Grouper Mousse, blend grouper with cream until mousse-like, add garlic and basil, season and refrigerate. For the dough, mix flour, semolina, salt, egg yolks and eggs, then refrigerate the dough for 20 minutes.

Prawn Tartar, Bisque and Saffron Beurre Blanc

Peel prawns and save shells. Create Prawn Tartar by chopping prawns, gherkins, shallots and adding mustard seeds. For the Bisque, sauté ingredients, then include tomato paste, prawn shells and cognac; flambé to remove alcohol. Add stock, simmer, blend and strain. Craft Saffron Beurre Blanc by reducing wine, vinegar, saffron and shallots, then whisk in chilled butter.

Filling and Serving

Roll out the dough thinly, cut into rounds, and fill Tortellacci Pasta with mousse, sealing with an egg wash. Boil pasta, then season with sea salt and olive oil. Plate the tartar alongside the tortellacci and finish by drizzling the foamed bisque before serving.

Grotto Tavern is a cherished Michelin Guide destination, offering a timeless culinary voyage through centuries within the breathtaking confines of a 2,000-year-old cave. Grotto Tavern’s young, dynamic team brings together the finest seasonal produce with developed innovation, finesse, and expertise to bring tantalising dishes at a reasonable value. They guarantee discreet and attentive service, allowing patrons the time to savour and experience the wondrous diversity of Mediterranean cuisine.