Curly kale and ricotta tortellini with pan-fried turbot

Ricotta makes a deliciously light tortellini filling. Serve with curly kale and turbot for a simple and elegant dish.

Ingredients

For the tortellini
  • 200g/7oz ’00’ pasta flour, plus extra for dusting
  • 3 free-range eggs
  • 200g/7oz curly kale, stems removed
  • 125g/4½oz ricotta cheese
  • salt and freshly ground black pepper
  • freshly grated nutmeg, to taste
  • ½ lemon, zest only
For the turbot
  • 4 x 200g/7oz turbot fillets, skin on
  • salt and freshly ground black pepper
  • 110g/4oz butter
  • 3 tbsp capers, drained and rinsed
  • 1 lemon, juice only
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh flatleaf parsley
  • 300g/10½oz curly kale, stems removed
  • 75ml/3fl oz water

Preparation method

  1. For the tortellini, place the flour and two of the eggs into a food processor and pulse until the mixture resembles breadcrumbs. Turn the mixture out onto a floured work surface and gently work the mixture together to form a dough.

  2. Beat the remaining egg in a bowl. Cut out circles from the pasta sheets using a 4-5cm/1.5-2in pastry cutter, then brush each circle with the beaten egg. Place a heaped teaspoon of the kale and ricotta filling onto one half of the circle, then fold the other half of the pasta over, so that it forms a half-moon shape, and press together to seal. Bring the bottom two corners of the half-moon together to create a circle and pinch to seal. Repeat with the remaining pasta and filling mixture, placing each completed tortellini on a tray lined with greaseproof paper. Set aside.

  3. For the turbot, season the fish with salt and freshly ground black pepper. Heat a frying pan until hot and add 25g/1oz of the butter. When the butter is foaming, add the turbot and fry skin-side down for 2-3 minutes, or until the skin is crisp and golden-brown.

  4. Flip the fish over and cook for further 2-3 minutes, or until cooked through (the flesh should be opaque and flake easily). Remove the fish from the pan and set aside to rest.

  5. Return the pan to the heat and add 50g/2oz of the butter to the pan. Cook over a medium heat for 4-5 minutes, or until the butter turns a light nut-brown colour. Stir in the capers and lemon juice, then remove the pan from the heat and stir in the chopped chives and parsley. Season, to taste, with salt and freshly ground black pepper.

  6. Heat a large lidded pan until hot, add the remaining butter and fry the kale for about 1-2 minutes. Add the water, cover the pan with the lid and cook for 2-3 minutes, or until most of the water is absorbed and the kale is just tender. Remove from the heat and keep warm.

  7. Cook the tortellini, in batches, in a pan of boiling salted water for 2-3 minutes, or until they float to the surface and are al dente. Remove with a slotted spoon.

  8. To serve, spoon the wilted kale into the centre of four serving plates. Place a turbot fillet, skin side up, on top of the kale and arrange 4-5 tortellini on the fillet. Drizzle the caper butter over the top and serve.

James Martin recipes from Saturday Kitchen

30 mins to 1 hour preparation time

10 to 30 mins cooking time

4

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