Place the saffron in one tbsp. of boiling water for 5 minutes.
Sift the flour and fine sea salt into a food processor.
Add the eggs, egg yolks, and olive oil. Stir in the saffron water. Whisk it well together. The dough should now form small lumps that can hold together as a soft, firm mass when you squeeze it between your fingers.
Pour the dough out onto a lightly floured board, and knead for a few minutes until the dough is soft and slightly elastic. Wrap the dough in cling film, and let it rest for at least 30 minutes before using.
Place shallots, peppercorns, coriander seeds, garlic, bay leaf, thyme, lemongrass, and vermouth in a large pot, and bring it all to a boil.
Let it boil until the liquid has reduced to a syrupy consistency. Add the stock, and reduce it by half.
Add the whipping cream, and let it simmer until the sauce thickens to a coating.
Season the sauce to taste, and add some spices if necessary.
Pour the sauce into a bowl through a fine sieve. Just before serving, reheat the sauce and stir in the chopped chervil.
First, make the ravioli filling.
Put 100 g of salmon in a food processor along with some sea salt and pepper, and blend to a firm purée.
While the machine is running slowly, gradually pour in the cream.
Transfer the filling to a bowl, cover with cling film, and let it rest for about 20 minutes.
Finally, mix in the lobster and langoustine meat as well as the remaining salmon fillet. Combine everything and let it rest for 20 minutes.
Add enough salmon purée to the fish mixture so that it can hold together. Then add lemon juice, herbs, salt, and pepper.
To check if the seasoning is right, you can blanch a small spoonful of the filling and taste it.
Let the mixture rest for about 20 minutes or until it becomes firm.
Then form neat balls of about 80 g each. Place the formed balls on a plate. Cover with cling film and let them rest again.
This can be done the day before.
Roll out the pasta dough thinly with a pasta machine.
Place the dough on a lightly floured board, and cut out some round pieces with a pasta cutter of about 12 cm.
Place a ball of filling in the center of each pasta circle, and brush the edges with egg wash.
Place another pasta circle on top of the filling, and press the edges together to seal.
Shape the dough gently with your fingers all around to ensure there are no holes anywhere.
To make the edges neat and uniform, you can trim or cut the dough.
Blanch the ravioli in boiling salted water for about 3-4 minutes, then immediately place them in ice-cold water.
Lift the pieces out with a slotted spoon, and place them on a tray.
Cover them with cling film, and let them rest until ready to serve.
When it's time to serve, heat up the reduced shellfish stock.
Reheat the lemongrass sauce and add the chopped chervil once you have taken the pan off the heat.
Place the ravioli in a large pot of salted water, and reheat by boiling for 2-3 minutes.
Lift them out again with a slotted spoon, and let the water drain completely.
Drizzle a spiral of shellfish stock over each of the hot portions.
Place a small spoonful of warm spinach in the center, and place a ravioli on top.
Drizzle some olive oil over, and add some crispy basil on top if you like.
Pour the lemongrass and chervil sauce over just before serving, or let the sauce be passed around.
