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- 4 skinless salmon fillets
- 1 pound frozen shelled fava beans
- 6 cups strong chicken or vegetable broth
- 8 dumpling wrappers
- 4 egg yolks
- sea salt
- parsley for garnish
- Run frozen shelled fava beans under cool water to defrost slightly, put on the side.
- For ravioli, I used larger dumpling wrappers (but you can make fresh pasta if you are up to). Put one dumpling wrapper on the saucer ( you want the edges of the dumpling wrapper to be elevated )
- Separate egg yolk by cracking it into your hand and letting the white to slip between your fingers, put the egg yolk into canter of the wrapper, brush the second wrapper with water and gently put over first wrapper and egg yolk.
- Once you've made all four, put them on a lightly floured baking sheet and cover it with a plastic wrap.
- Fill a wide pan with 6 cups of broth.
- Bring to a simmer over medium heat.
- Add the salmon and cover, simmer for 5 to 8 minutes.
- Using a slotted spoon move from the broth. Keep warm.
- Strain the broth and bring back to boil, add fava beans and boil for 3-4 minutes.
- Now you can start with plating, with slotted spoon divide fava among 4 bowls, add some broth to the bowls, not to cover fava all the way.
- To cook the ravioli, gently slide them into the boiling broth and lower the heat, simmer for about a minute or two, with a slotted spoon put them on the top of salmon.
- This recipe was entered in the contest for Your Best Recipe with Salmon
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Mash-Up Recipe