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To make the squid ink pasta, blend all of the ingredients together in a food processor and roll into a ball. Wrap in cling film and leave in fridge to rest for 1 hour
150g of 00 flour
2 egg yolks
2g of squid ink
For the filling, place the scallops and cream in a food processor and pulse until blended and thick. Season to taste with salt and transfer to a piping bag
40g of scallops
40g of double cream
Using a pasta machine, roll out the pasta to its thinnest setting. Cut out 4 discs of the pasta using a round 9.5cm diameter cutter
Pipe the mousse in the middle of each disc. Lightly brush one side of the disc with water and fold the pasta over the filling, smoothing it down to remove any air pockets. Fold the corners around the edges to create tortellini
Bring a pan of salted water on the hob, bring to the boil and blanch the tortellini for 1 minute. Refresh in iced water and set aside until needed
For the scallop velouté, place a frying pan on the stove to get hot. Place the scallop roes in the pan to release the juices then add the white wine and reduce by half
100g of scallop roe
100ml of white wine
Add the cream, bring to the boil and simmer for 5 minutes. Remove from the heat, season with salt and leave to infuse for 10 minutes. Pass through a fine chinos and set aside
300ml of double cream
Preheat the oven to 180°C/gas mark 4. Bring a pan of salted water to the boil
Sear the sea trout skin-side down in a hot oven-proof frying pan until the skin is crispy. Transfer the pan to the oven for approximately 3 minutes to finish cooking through
4 sea trout fillets, each weighing 150g
1 dash of oil
Place the tortellini in boiling water for 3 minutes and add the broccoli with 1 minute to go. Drain and season with salt
12 tenderstem broccoli stems
Warm the velouté in a small pan, add the lecithin and blend until foamy with a stick blender
1g of lecithin
To serve, place the fish on the plate with a tortellini to one site. Spoon over the scallop velouté foam, add the Tenderstem broccoli and serve
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