Tortellini of eel, watercress cream, bitter leaves – by David Everitt-Matthias

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	Tortellini of eel, watercress cream, bitter leaves

INGREDIENTS (serves six) For the tortellini 15ml double cream 15g fresh breadcrumbs 100g conger eel flesh 50g cooked spinach Lemon juice 20g chopped watercress Salt, black pepper 250g ravioli pasta For the sauce 75g finely sliced green of leek 75g chopped watercress stalks 50g unsalted butter 200ml Noilly Prat 400ml fish stock 250ml double cream 100g chopped watercress leaves Salt, white pepper Lemon juice (if needed) For the salad 50g trompettes des morts 50g unsaltedbutter 3 handfuls of picked bitter leaves (to include watercress) Lemon juice Olive oil To finish 25g finely chopped watercress 50g unsalted butter 50g trompettes des morts 25g baby capers ### METHOD To make the tortellini, boil the cream and add to the breadcrumbs. Cool. Finely chop the eel and spinach and add to the bread mix. Add lemon juice, chopped watercress and seasoning. Taste. Form into 30 small balls, and place in the fridge to set the shape. Roll the pasta out finely, and cut into 30 discs with a 70ml cutter. Place the eel mix in the middle of the disc, fold, seal and form tortellini shape. Blanch to set the pasta, refresh, drain and keep covered. For the watercress cream and sauce, sweat the leeks and watercress stalks in a little butter. Deglaze with Noilly Prat, and reduce until evaporated. Add the stock and reduce byone-third, add the cream, cook for three minutes. Add the watercress, bring back to the boil, and cook for one minute. Liquidise and pass. Split it into two, reduce half to a thick cream, and bring the other half back to the boil. Season both the sauces and acidify with lemon juice if needed. Note: speed is of the essence with these sauces, in order to capture the freshness. Sauté the trompettes in butter, and season. Dress the salad at the last minute with a little lemon dressing. Mix with the trompettes and put in the middle of the plates. For presentation, reheat the tortellini and toss in butter containing capers and chopped watercress. Season. Sauté the trompettes in a little butter. Season. Dress the plate with a little reduced watercress cream and space the tortellini on top. Scatter with a few trompettes and coat with the remaining sauce (frothed up in a blender). David Everitt-Matthias Photo © Sam Bailey