William Lander, Daniel Morgenthau, Shaun Searley

Roast Cod, Trotter Tortellini, Baked Onion

Name: Roast Cod, Trotter Tortellini, Baked Onion
Yield: Serves 2
Ingredients: sprig of thyme; olive oil, for frying; 2 bay leaves; 2 garlic cloves; 1 small white onion; dash of water; dash of extra virgin olive oil; 2 white onions; 100 g Lyonnaise onions; pinch of salt; 200 ml chicken stock/water; 40 g butter; olive oil, for rubbing; 300 g reserved trotter stock; 500 g ‘00’ flour; 1 lemon wedge; 2 pig’s trotters; salt; 2 x 150 g cod fillets; salt, to taste; 240 g free-range organic egg yolks, plus extra yolk for sealing

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This is a technically challenging dish and you’ll need patience to braise and then meticulously pick the trotters, not to mention a few spare days to start the prep. But the results are worth it. The flaky, buttery texture of the cod works so well with the porky depth of the tortellini.

Ingredients

Trotter Tortellini

2 pig’s trotters
salt
200 ml chicken stock/water

Main course

Method

First, make the tortellini filling. Put the trotters, stock, salt, herbs and garlic in a large saucepan and bring to a simmer. Gently cook for 4–5 hours until the trotters are very tender with the meat starting to fall off the bone. Remove the pan from the heat and leave everything to rest for 1 hour in the stock. Carefully remove the trotter and pass the rest of the stock through a fine sieve.