Salmon & Lobster Tortellini

Preparation

Salmon & Lobster Mousse

1. Trim 300g of fresh salmon and cut into small dice.
2. Place the salmon in a Paco container and add 2 whole eggs, 1 extra yolk, and 200ml UHT whipping cream.
3. Freeze completely.
4. Once frozen, process in the PacoJet three times.
5. Pass through a fine sieve and transfer to a bowl set over ice.
6. Beat in an additional 100ml of cream.
7. Season with lemon juice and salt to taste.
8. Mix with diced cooked lobster tail.
9. Use the mixture as filling for spinach pasta dough (green pasta).

Tomato Purée

1. In a pan, cook 330g of sliced onions with 50g olive oil, covered with clingfilm, until soft and translucent.
2. Remove the clingfilm and continue cooking until golden brown.
3. Add 600g tomato petals (skin on, seeds removed), 350g passata, 20g torn basil, and 10g finely chopped garlic.
4. Cook on medium heat until thickened to a rich, concentrated consistency.
5. Check seasoning and adjust if needed.

Plating

1. Start by adding drops of the tomato purée to the plate.
2. Mix basil oil with Beurre Blanc sauce and drizzle onto the plate.
3. Add lobster oil for extra depth of flavor.
4. Finish by carefully placing 3 tortellini on the plate.