Kohlrabi Cannelloni with Fish/Prawn Mousse
Light, refined, and beautifully balanced, this dish layers delicate seafood flavours with bright acidity and aromatic herbs. Elegant in both presentation and palate, it’s designed for contemporary fine dining or an elegant dinner gathering.
Chef’s Tips:
-
You can prepare most components ahead and assemble à la minute.
-
Don’t overcook the mousse: it should be just-set, delicate, and moist.
-
The acidity of the lemon butter is key to balancing the richness of the mousse.
Ingredients:
- Salt & white pepper
- 1 large kohlrabi
- 150 g white fish fillet (e.g., cod, hake) – skinless, boneless
- 100 g raw prawns (peeled & deveined)
- 1 egg white
- 100 ml double cream (cold)
- 100 g fresh peas
- 50 g unsalted butter (cold, cubed)
- Juice of 1 lemon
- 30 g fresh dill (plus stems)
- 100 ml neutral oil (grapeseed or sunflower)
- Nasturtium leaves and/or flowers
Method:
Kohlrabi Cannelloni Sheets
- Peel kohlrabi and use a mandoline to slice into 1.5-2 mm thick sheets (wide enough to roll like cannelloni).
- Blanch slices in salted boiling water for 30–45 seconds, then chill in ice water.
- Pat dry and set aside between parchment to prevent sticking.
Fish & Prawn Mousse
- Dice fish and chill in freezer for 10 minutes.
- Blend fish with egg white and a pinch of salt until smooth.
- Slowly blend in the cold cream until incorporated and mousse is airy.
- Fold in lemon zest, herbs and the small dices of prawn.
- Transfer to piping bag and chill until needed.
Stewing Peas
- Steam for 1 minute.
- Ice bath them.
Lemon Butter Dressing
- Warm up lemon juice in a small pan.
- Whisk in cold butter cubes gradually over low heat until emulsified.
- Season with salt.
Dill Oil
- Blanch dill for 10 seconds in boiling water, then chill in ice water.
- Squeeze out excess moisture and blend with oil and salt until vibrant green.
- Strain through fine mesh or muslin. Store in squeeze bottle.
Assembly
- Lay out kohlrabi sheets, pipe a line of mousse at one end, and roll into cannelloni shape.
- Steam or gently poach the rolls for 3–4 minutes until mousse is just set.
- Place some of the steamed stewing peas on top.
- Spoon lemon butter dressing around.
- Dot with dill oil.
- Garnish with nasturtium leaves/flowers.
Enjoy!
Mitch, Dan & the Gaia Culinary Team
