White Fish and Oysters Ravioli
We call this ‘ravioli’, but actually these delicious parcels use fish instead of pasta to hold the oysters and vegetables inside. You can use any firm white fish, like halibut, brill, or turbot, as long as it’s thinly sliced. This is a brilliant entertaining recipe, but we could also eat this every day of the week.
Ingredients for 4 people:
- 16 oysters
- 0.6 pounds of firm white fish in 16 thin slices
- 1 small zucchini
- ⅞ cup of cream
- 250ml white wine
- Fish stock (optional)
Preheat the oven to 350 Fahrenheit. Open the oysters and collect the liquid in a bowl. Cut the oysters free of the shell and let them drain in a sieve, making sure to collect this liquid too.
Cut the zucchini into small pieces and put them in some oil. Season with salt and pepper, and add some oyster juice and/or a little bit of fish stock. Leave the zucchini to marinade in the liquid until the oven has finished heating.
Meanwhile, put the oyster liquid in a saucepan with the white wine, and let it thicken to about one third of the original amount. Taste it at this stage to see if you need to add some fish stock for flavor. Add the cream, and season with salt and pepper.
When the oven is hot, grease a baking sheet with olive oil, and lay 8 slices of white fish flat on it. Scatter the zucchini over the fish, and top with 2 oysters per fish slice. Cover with the remaining 8 slices of white fish, and garnish with salt and pepper.
Put the ravioli in the oven for about 5 minutes. The fish is thin, so watch it carefully, and be sure not to keep it in the oven for long enough that it burns. Take them out, plate them, and serve with the sauce on the side. Et voila, bon appetit!