Davenport
Ocean View Inn

Davenport, California

Specialty Recipe

Salmon Fillet with Salmon Ravioli
in Ginger Scallion Vinaigrette

Ingredients - Salmon mousse for ravioli:

1/2 pound fresh salmon

1/2 cup coconut milk

1 egg white

dash of white wine

salt and white pepper to taste

pinch of nutmeg

won-ton wrappers

Ingredients - Malaysians vinaigrette:

1/4 cup fish stock

3 Tablespoons rice-wine vinegar

1 pinch fresh chopped ginger root

1 pinch dried crushed Thai chile pepper

Julienne of 1 bunch scallions

1 small red bell pepper

toasted sesame seeds

To prepare salmon: Season fillets with sea salt and white pepper. Lightly coat with sesame seed oil and grill to medium rare.

To prepare mousse: Blend salmon in food processor and slowly add coconut milk, egg white, white wine, and seasonings. Don't over-blend mousse; it can become dry and grainy.

To prepare ravioli: Place a large Tablespoon of salmon mousse between 2 won-ton wrappers, seal edges with warm water and press edges together firmly, removing excess air. Blanch raviolis 2 minutes before serving. Makes 2-1/2 dozen raviolis.

To prepare vinaigrette: Simmer all ingredients in small saucepan.

Presentation: Place each grilled salmon fillet on 3 hot raviolis. Coat with warm vinaigrette. Garnish with julienne of fresh scallions and red bell peppers and sprinkle with toasted sesame seeds.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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