There are few landmark hotels in
the world more famous than Toronto's The
Fairmont Royal York.
Another jewel has been mounted in Fairmont's crown with the
opening of Epic. Epic is
a dynamic wine destination restaurant that will combine classic
European ingredients with North American culinary innovation.
We are proud to feature Ravioli
Langoustine from Epic's inaugural menu.
Epic Fairmont Royal York Hotel, Front
St., Toronto
Reservations: (416) 860-6949
4 servings
Ingredients:
| 8 |
wonton wrappers |
| 2lb |
fava beans, blanched |
| |
basil, julienne |
| 4 |
langoustine tails, cleaned (2
cut in half as garnish, 2 for the ravioli filling) |
| 8 |
cherry tomatoes, poached in
olive oil |
| 4 |
artichoke ¼'s |
| 75g |
mascarpone cheese |
| ½ |
lemon zest in ½ cup olive
oil |
| |
chives, (whole and chopped) |
| |
pea tendrils |
Ravioli
Filling
- Take 1 clean artichoke (cooked
& cut into ¼'s), 6 sundried tomatoes, 4 langoustine
tails. Put in food processor and blitz with pinch of garlic,
add chopped basil and thyme. Once in a mousse mixture, take
out and fold in mascarpone cheese (75g) gently.
- Take out wonton wrappers, be sure
to keep damp.
- Pipe mixture into middle of wonton
leaving ½ the wrapper still showing. Brush sides
with egg wash.
- Place another wonton straight
on and with 2 different shaped cutters (the smaller cutter
blade up) press down making sure all sides are even and
secure.
- Blanch in boiling salted water
and refresh in ice water.
Ravioli:
- Steam the fava beans until tender
(3-4mins) and refresh in cold water.
- Peel off the shells and marinade
in basil oil.
- In a shallow pan poach the cherry
tomatoes (8) in a lemon olive oil, very slowly until skin
splits. Peel down gently in strips leaving the skin hanging
from the end.
- Take another cleaned artichoke
and again slice into quarters.
- Blanch 2 langoustine tails and
cut lengthways.
- For service, heat up the fava
beans very gently whilst adding the julienne of basil. Mould
with a two inch ring in the centre of the plate.
- Place the raviolis in a pot of
boiling salted water. Once the ravioli's rise to the top,
gently take out and toss in a pan of butter. Add chopped
chives. Place on top of the fava beans.
- Place the poached cherry tomatoes
and ¼rd artichokes next to the fava tower.
- Finish with the pea tendrils
and two crisscrossed chive sticks.
- Drizzle with lemon olive oil.
.
|
