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
TORTELLACCI SMOKED FISH
with Local Prawn Tartare & Saffron Beurre Blanc
Serves 4
INGREDIENTS
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
METHOD
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.
