By William Lander, Shaun Searley and Daniel Morgenthau
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.
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.