Lightly smoked sooted char fillet and ravioli stuffed with langoustine

Ingredients

• 180 g 6 char fillets (about 150g / fillet)
• Salt
• Black pepper
• Olive oil
• 100 g butter, room temperature
• 80 g Västerbottensost cheese®
• 50 g dill
• 100 g jalapeño
• 40 g spinach
• 3 dl cooking oil
• 2 egg yolks
• Lemon juice
• 320 g durum wheat flour
• 150 g egg yolk
• 70 g whole eggs
• 6 langoustine tails (cooked and peeled)
• 100 g Västerbottensost®, grated
• 3 cups cream
• Maizena to reddening
• Salt and black pepper
• Butter
• 500 g Norway lobster shell
• 200 g shrimp with shell
• 2 pcs yellow onions, coarsely chopped
• 3 pcs tomatoes in wedges
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 tsp fennel seeds
• 2.5 dl white wine
• 1/2 cup Calvados
• 2.5 dl water
• 5 cups whipped cream
• 3 tablespoons butter
• Cooking oil for frying
• Maizena redning
• 2 small delicacy cucumbers that are thinly planed on the mandolin
• Trout roe