As The Verandah opens on Queen Victoria, Michelin-starred chef and Cunard’s culinary ambassador Jean-Marie Zimmermann, who created the restaurant menu, shares a special starter recipe
Monkfish and scallops with bacon and pea ravioli
For the sauce
120g Butter unsalted
2 Garlic bulbs
Whole bay leaves
80ml White wine
100ml Fish stock
For the pasta
6 Eggs (4 whole, 2 yolks)
White Truffle oil
For the garnish
80g Pea Petit-Pois
100g Broad beans
For the fish
720g Monkfish tail – skinless Filleted and skinned
Smoked pancetta x 12 slices
For pea purée
For the sauce
Sweat the shallots in butter, add a pinch of salt, the thyme, bay leaf and sweat for a further 2 mins, add the wine and reduce by 2/3, now add the fish stock and reduce by 1/4, add the cream and bring to the boil and simmer for 3 mins, pass through a fine sieve and finish with 50g of diced hard butter, cover the pan until required.
For the pasta dough
Add the 2 yolks to the 4 whole eggs, add the truffle oil and the water to the mix. Sieve the flour and place into a blender, add a pinch of salt, gradually add the egg mix until it is a fine sandy texture, remove from the bowl and knead together on a floured surface until the dough comes together. When ready, cover with Cling Film and rest in the fridge for 30 mins.
For the monkfish
Remove all skin, gently pat dry, add a little white pepper, wrap the fish in 3 slices of pancetta, and roll again, tightly in Cling Film, into a sausage shape, tying at each end. Poach in water for 6 mins, take out and gently remove the Cling Film. Rinse the scallops, pat dry, cook the fish in a warm pan with a touch of oil. Add a knob of butter to baste, remove from the pan and keep covered.
Ingredients for the ravioli mix
150g Cooked spinach (250g raw)
50g Grated parmesan
5g Garlic purée
Pinch grated nutmeg
Salt & pepper
For the ravioli
Roll out the pasta dough to number 2 on the machine and cut into 10×8 squares. Place a teaspoonful of mix into the centre of the dough brush around the edges gently with a little water.
Take a piece of pasta dough and place over the mix using your thumbs, making sure their are no air pockets. Seal the ravioli with 8cm cutter and remove the excess pasta.
Blanch in boiling salted water for 30 secs and refresh in ice water until cold, remove from the water and place onto a Cling Film tray. Place in the fridge until required, reheat by placing in boiling water and cook for 4 mins.
For the pea purée
Warm the peas and cream separately in 2 pans. Add to a blender until smooth and creamy, add seasoning and 50g of diced butter, remove from the blender and pass through a fine sieve.
For the Garnish
Gently warm the peas and broad beans in a little butter and water, add the spinach and season, remove and drain on kitchen paper.
Place the pea purée onto the plate with a dessert spoon in a swiping motion. Next add the spinach followed by the ravioli. Cut the fish into 3 equal sizes, arrange the scallops and spoon over the peas and broad beans, pour sauce on the fish.