Images courtesy of Cassell illustrated
You could also vary the filling in the pasta roll, using a spinach and ricotta or mushroom filling instead of the fish. The pasta roll, which is a very different way of serving pasta, looks really amazing when you slice it, and you could serve a simple, tasty tomato sauce in a separate bowl at the table, so that your guests can add as much as they like to their portion.
Ingredients
(serves six people)
For the filling
400g (14oz) cooked white fish, skinned and flaked;
a small bunch of mixed herbs;
150g (5oz) raw prawns;
1 tbsp unsalted butter;
1-2 tbsps plain flour; 1 tsp lemon juice;
1/2 tsp grated lemon zest;
2 tbsps freshly chopped fresh flat; leaf parsley
sea salt and freshly ground black pepper;
fresh pasta; tomato sauce, to serve.
Preparation
First, cook the white fish by placing it in a pan of water with the bunch of herbs and some light seasoning. Simmer until the fish is just tender, then remove it with a slotted spoon and set aside to cool.
Add the prawns to the pan and cook until they turn pink. Drain, reserving the cooking liquor.
Next, make a bèchamel sauce, by melting the butter in a small pan then adding enough flour to make a thin paste. Add the reserved fish cooking liquor a little at a time, mixing it in until the sauce resembles a runny bèchamel.
Flake the white fish, removing any small bones and skin. Shell the prawns and chop coarsely.
To make the filling, put the fish, prawns, 8-12 tablespoons of the bèchamel, the lemon juice and zest, parsley and seasoning in a large bowl and mix until well combined. Set aside until required.
Roll the pasta into a sheet of about 20 x 30 cm (8 x 12 inches). Spread the filling over the sheet, keeping within 2.5 cm (1 inch) of the edges. Roll up the pasta like a Swiss roll, working from the short end and ensuring there is no air between each turn of the spiral. Wrap the fish roll tightly in a clean muslin cloth and tie the ends securely.
Bring a fish kettle of salted water to the boil and carefully slide the wrapped roll into the water, taking care not to let it sag in the centre. Boil gently for about 1 hour, then remove carefully and drain.
Unwrap the muslin, lay the roll on a board and cut it into slices with a sharp knife. Arrange on a plate and spoon over a little tomato sauce.
