טורטליני אוורירי ועדין ממולא בבשר צלופח, מוגש עם קרם ערמוני מים ועלי רוקט, לצד סלט עלים ירוק.
טורטליני במילוי צלופח ברוטב רוקט וסלט עלים
טורטליני במילוי צלופח ברוטב רוקט וסלט עלים – המנה הוגשה כחלק מתפריט ארוחת 2 כוכבי מישלן.
טורטליני במילוי צלופח ברוטב רוקט וסלט עלים
טורטליני במילוי צלופח ברוטב רוקט וסלט עלים
חומרים
Eel tortellini:
- 1 tbsp double cream.
- 15 grams fresh breadcrumbs.
- 150 grams conger eel flesh, finely chopped.
- 100 – 125 grams spinach, cooked and finely chopped (you will need 5Og cooked weight).
- 30 grams watercress, chopped.
- A few drops of lemon juice
- Pasta Dough.
- 1 egg, beaten.
Watercress cream:
- 50 grams unsalted butter.
- 100 grams green of leek, finely chopped.
- 100 grams watercress stalks, chopped.
- 100 ml Noilly-Prat (or vermouth).
- 400 ml Fish Stock.
- 250 ml double cream.
- 100 grams watercress leaves, chopped.
- Lemon juice, if needed.
- White pepper.
Dressing:
- 1 egg yolk.
- uice and grated zest of 1 lemon.
- 125 ml olive oil.
- 30 ml water
- A pinch of sugar.
Salad:
- 30 ml olive oil.
- 50 grams “trompette noire” (horns of plenty) mushrooms.
- 25 grams watercress.
- 25 grams hairy bitter-cress.
- 25 grams buckler-leaf sorrel.
- 25 grams red-veined sorrel.
To finish:
- 50 grams unsalted butter.
- 25 grams watercress, chopped.
- 50 grams “trompette noire” (horn of plenty) mushrooms.
- 30 ml olive oil.
- 25 grams capers.
אופן ההכנה
Eel tortelini:
Bring the cream to the boil in a small saucepan and pour it over the breadcrumbs. Add the eel, spinach, salted lemons, watercress and some salt and pepper and mix well. Add lemon juice to taste, then shape the mixture into 30 small balls. Place on a tray in the fridge to set their shape.
Roll out the pasta dough in a pasta machine to the finest setting and cut out 30 discs with a 7cm cutter. Place a ball of the eel mixture in the middle of each disc, brush the beaten egg around the ball, then fold over the top half of the dough and press the edges together to seal well, making sure no air is trapped or the tortellini will burst on cooking. Curl the semi-circle around your finger and push the corners together well to form the traditional ‘belly button’ shape.
Blanch in a large pan of boiling salted water for 1-1½ minutes, then drain, refresh in cold water and drain again. Place on a tray, cover with cling film and chill until needed.
Watercress cream:
Melt the butter in a saucepan, add the leeks and watercress stalks and sweat until softened but not colored. Stir in the Noilly Prat and simmer until it has completely evaporated. Add the stock and simmer until reduced by a third, then add the double cream and boil for 3 minutes. Add the watercress leaves, bring back to the boil and cook for 1 minute.
Purée the sauce in a blender and push it through a fine sieve. Divide it between 2 small saucepans. Set one aside; simmer the other one until reduced by half, to make a thick, vibrant-green cream. Season with salt and white pepper, add lemon juice if needed, then leave to cool.
Dressing:
Whisk the egg yolk in a small bowl, then whisk in the lemon juice and zest. Drizzle in the oil little by little, whisking constantly. Whisk in the water, add the sugar and season to taste.
Salad:
Heat the olive oil in a frying pan, sauté the mushrooms until limp, then drain and season. Toss the salad leaves with a little of the lemon dressing and mix with the mushrooms.
Serving:
Reheat the tortellini for 1-11/2 minutes in a large pan of boiling salted water with a little oil added. Drain and toss with the butter, then add the chopped watercress and season to taste.
Sauté the mushrooms in the olive oil. Drain and season to taste.
Heat the reduced watercress cream and the watercress sauce. Pour a little of the reduced watercress cream over each plate.
Place some salad in the middle, arrange the tortellini around, then scatter with the mushrooms and capers. Froth the watercress sauce with a handheld blender and pour it around the plate.
