Chef Anthony Boyd, cuisine chef at Le Cordon Bleu London, who visited Mumbai this year, shares his recipe of Salmon Ravioli in Watercress Sauce
Q. You are a trainer at Le Cordon Bleu. What do you teach and what is your style of teaching?
A. I'm a cuisine chef, currently looking after the basic cuisine students and the diploma in culinary management. Within my role at the school, we teach them the start of many things that include cuts of vegetables, butchery of meats, filleting of fish, stocks and sauces and then later advanced techniques and trends that are currently being used within the industry. We cover many topics on how to run and manage a business.
Chef Anthony Boyd
Q. What advice do you give amateur chefs?
A. To be a good chef, you need 30 per cent passion, 30 per cent desire, 30 per cent attitude. This leaves us 10 per cent, which we use every day to make ourselves better from the day before.
Salmon with Ravioli in Watercress Sauce
Q. Discuss your food sensibilities.What cuisines are you an expert in?
A. To say I'm an expert in a particular cuisine is very hard to say, even after 27 years of cooking I'm still learning, this is vital to any chef. I was classically trained in the French style of cooking, so the flavours are pretty safe. After my trip to India I found I probably don't know as much I thought. The flavours, regions and methods of India are truly, and have inspired me.
Q. What is your favourite cuisine?
A. My favourite cuisine is world cuisine. As the population gets bigger, the world is getting smaller. We are all sharing, it's great!
>> 2 whole salmon (rawas)
>> 20 ml olive oil
>> 320 gm pasta flour
>> 2 whole eggs
>> 3 egg yolks
>> Olive oil
>> Salt to taste for the ravioli filling
>> 400 gm broad beans, in pod
>> 400 gm fresh peas, in pod
>> 200 gm potatoes
>> 1 bunch mint
>> 50 gm butter
>> Salt and pepper for the watercress sauce
>> Stocks from pea pods and asparagus peelings
>> 1 onion
>> Salt and pepper
>> 2 bunches watercress
>> 100 gm butter
>> 200 ml milk
>> Lecithin for the garnish
>> 1 punnet mustard cress
>> 12 asparagus spears
>> Scale, gut and prepare the salmon
>> For the pasta, mix the flour, eggs, egg yolk, olive oil and salt to make a dough, rest in fridge
>> For the filling, prepare asparagus, broad beans and peas. Reserve peelings for stock.
>> Blanch in salted boiling water and refresh in ice water. Peel and simmer new potatoes in salted water until soft
>> Lightly crush potatoes with peas, broad beans, mint and butter, adjust seasoning. Reserve asparagus
For the Watercress sauce, sweat chopped onion with reserved peelings in butter, cover with water and simmer for 20 minutes. Pass and adjust seasoning. Add milk, lecithin and watercress and blend to form bubbles
>> Roll pasta to 1-mm thickness. Cut disks and fill with vegetable filling, fold over pasta to encase filling. Reserve for cooking
>> Boil a large pan of salted water. Plunge the ravioli into boiling water and cook for 4-6 minutes. Pan fry salmon in olive oil. Reheat asparagus in salted boiling water
>> Arrange salmon, ravioli and asparagus onto plate. Garnish with mustard cress and sauce