Oil the cherry tomatoes and season with salt and pepper. Baked for 90 min. in an oven between 120°C and 150°C. Blanch the orange zest (grated and cut into brunoise) and cool them. Reserve the brunoise.
Heat the Hollandaise sauce in a pan, add the orange juice and the grated zest. Adjust the seasoning if necessary. Put the sauce in the blender for a smoother and more homogeneous result.
Crush the mustard seeds, pink peppercorn, peppercorn using a pestle. Mix the spices with half the olive oil and add a pinch of salt. Coat the salmon steak with the mixture of spices and oil. Place the salmon steak on a baking dish and bake for 10 min. in a preheated oven to 210°C. Please note that the cooking time may vary depending on the size of the salmon steak.
Reheat the stuffed pasta in lightly salted boiling water for 5 min. and drain carefully.
Carefully arrange the sauce on hot plates, arrange the salmon steak on the sauce and the ravioli next to it. Decorate with the roasted cherry tomatoes and the brunoise of orange zest.
Cold line preparation
Follow the instructions above, making sure that all the food has been cooled before placing it in a tray and sealing it. It is preferable to lightly oil the ravioli so that they are shiny and do not dry out quickly.