Beef carpaccio, open seafood ravioli/lasage, oeufs à la neige

My first feast of 2011 is now under my belt. Finally had Jess round (she was my partner in crime for the salt beef adventure and was supposed to come round to share in the home cured delights) on Friday for a menu that was a collaborative affair:

Beef carpaccio
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Seafood lasagne
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Oeufs à la neige

Beef carpaccio

Unfortunately I couldn't get a big piece of beef fillet so had to be content with two smaller pieces. However, it still turned out pretty well and the rocket, Parmesan and lemon-mayonnaise were excellent accompaniments.

Seafood lasagne

Most recipes for sea food lasagne are variations on a white lasagne with layers of fish, pasta, spinach and ricotta and béchamel. However, that seemed a touch too heavy and just didn't really fit the bill. I wanted something a bit more delicate. In the end I did a combination of monkfish, prawns and salmon, in a creamy white wine sauce with spinach. It was pretty easy and very tasty although, I think I may have used one layer of pasta too many.

Oeufs à la neige

A classic French dessert made only from eggs, milk and sugar. Forgot to take a photo so will re-make later this week.

Beef carpaccio (recipe from BBC Good Food)

Ingredients:
250g beef fillet
Rocket leaves, a generous handful
Parmesan, shaved with a potato peeler
For the dressing:
1 egg yolk
50ml olive oil
½ lemon , juiced
½tsp English mustard

Method:
1. Sear the beef quickly on all sides in a very hot pan.
2. Wrap the beef in a double thickness of cling film and roll into a tight cylinder. Put the beef into the freezer for an hour to firm it up.
3. For the dressing, put the egg yolk in a bowl and whisk in the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper.
4. Just before serving take the beef out of the freezer and cut slices as thinly as possible. Arrange these on the serving plate.
5. Heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with Parmesan shavings.

Seafood lasagne

Ingredients:
250g king prawns, de-veined and shelled (reserve 2 prawns with their tails for presentation)
250g monkfish
250g salmon fillet
~50g baby spinach leaves (half a bag)
4 pieces of fresh lasagne
For the sauce:
½ onion, finely chopped
2 garlic cloves, thinly sliced
1 glass dry white wine
2oz butter
75ml double cream

Method:
1. Chop the monkfish and salmon into large chunks. Quickly fry the each fish to seal the flesh. Allow to cool in a bowl.
2. In the same pan, sweat the onion and garlic until soft (add more olive oil if required).
3. Deglaze the pan with the wine and reduce by half. Add the cream and simmer until slightly thickened. Whisk in the butter. Taste for seasoning (a squeeze of lemon works very well) and then strain through a fine sieve.
4. Put the pasta sheets into a pan of boiling salted water. The whole dish can be put together whilst the pasta cooks.
5. Return the sauce to a clean pan and add the cooked fish (including and juices that may have gathered) to warm over a low heat.
6. Just before the pasta is cooked add the spinach to the fish to let it slightly wilt.
7. Once the pasta is cooked add to the fish pan and mix with the sauce.
8. To plate up, put a pasta sheet on each plate then cover with a quarter of the fish, some spinach and a couple of spoonfuls of sauce. Add another layer of pasta and repeat the fish and spinach layers.
9. Garnish with the prawns that still have their tails and dress with more sauce, if required.

Oeufs à la neige

Ingredients:
3 eggs
500ml full fat milk
1dsp vanilla extract
105g caster sugar
Squeeze of lemon juice

Method:
1. Separate the eggs and whisk the whites with the lemon juice to soft peaks.
2. Gradually add in 45g of sugar and whisk until the meringue reaches stiff peaks.
3. Bring the milk and vanilla up to the boil then reduce the temperature to a gentle simmer.
4. Poach large spoonfuls (quenelles, if you can) of meringue in the milk for about 4mins (or until firm) turning them half way through the cooking. Work in batches to avoid overcrowding the pan.
5. Whisk the egg yolks and remaining sugar together to a smooth paste.
6. Whilst whisking add the milk to the egg yolks. When thoroughly mixed return to the pan and heat gently until the custard is thick enough to coat the back of a spoon.
7. To serve, distribute the custard between the bowls and top with the meringues.