The first of many, Cook It captures the music the inspires the creation and sharing of food from the minds and hearts of some of our favourite chefs.

Tonight, we’re cooking Jerusalem Artichoke & Whiting Tortellini + Fishbone Butter Sauce with Rory Glacken, aka Tourist Kid.

Jerusalem Artichoke & Whiting Tortellini + Fishbone Butter Sauce

This recipe snowballed from rudderless market trips, buying whole fish and making sure nothing gets wasted or kicks around in the fridge, and magnitudes of flavour can be squeezed out when you pick a prime specimen like King George Whiting (My Favorite Fish). I also feel the delicate notes and textures of K.G. whiting shake hands with Jerusalem Artichokes and Tuscan Kale, two poignant flag-bearers for Autumn/Winter produce in my mind.. The dijon is a mild wildcard, but really lifts the pants when it needs to.

Whilst the meal itself is simple-ish, there’s a lot of fiddly little tasks involved in the process. Don’t be afraid, Make a Day of it! Each component is always handy to apply and have in the deck. If Making for yourself; good! Make many and freeze for another time.. If making with pals; Put them to work!

– Rory Glacken

Ingredients

Pasta Dough 135g Egg Yolk 1 Whole Egg 300g Tipo 00 Flour (Excess Flour needed for dusting) 4g Salt

Fishbone Butter Sauce 100g Ginger (Shaved thin on Mandoline) 140g Shallots (Shaved thin on Mandoline) 200g Fennel (Shaved thin on Mandoline) 2 large Spring Onions (Sliced Thin) 5g Bonito Flakes 1L Ice Water 30ml Rice Wine Vinegar 40ml Liquid Shio Koji* 6 King George Whiting heads and bones (Gills Removed) 75g Butter

Artichoke, Dijon & Whiting Filling 500g Jerusalem Artichokes** 100g Shallots 4 Cloves of Garlic in their jackets 20g Butter 200ml Cream 45g Dijon Mustard Salt for Salt baking 6 Pairs of King George Whiting Filets*** (Deboned) Handful of Picked Dill

To Garnish 7-8 Large Tuscan Kale Leaves (Stems removed) Handful of Crushed Roasted Hazelnuts Grana Padano Cheese Shaved with Peeler

Directions

• Preheat the Oven to 160c and prepare ¾ of the Artichokes for roasting by giving the skins a solid scrub to remove excess dirt and then drizzle in olive oil.
• Add in the unpeeled garlic to the mix and cut a piece of aluminum foil large enough to wrap the vegetables. Cover the base with a coarse salt (Rock salt is ideal), place the artichokes and garlic on the salt bed and wrap the foil to create a tight parcel.
• Place parcel on a tray and roast for 1 hour minimum until tender
• While the Artichokes are roasting, make the pasta dough by placing the flour and salt in a bowl and create a large well in the center.
• Place the eggs in the well and slowly incorporate the flour into the eggs until it all comes together and kneadable. If still premature as a dough, add in a tablespoon splash of water to aid your journey.
• Once the dough is fully formed and holds the texture of clay, knead it until smooth and wrap tightly in clingfilm and allow to rest in a refrigerator.
• Take the remaining Artichokes & shallots for filling and slice paper thin on a japanese mandoline or as thin as you can achieve with a knife. Place these in a pot with butter and slowly bring up from cold to begin sweating and eventually caramelizing (Low & Slow is imperative for this). Throw a pinch of salt to encourage moisture loss but not to season.
• Once the shallots and artichokes are golden, soft, not cleaning up after themselves and leaving a fond on the pot, deglaze with the cream. Cook the cream down with the vegetables until it thickens slightly (Consistency should be “All’Onda!”****)
• Move the contents from the pot to a bowl and add the dijon to the mix and mash with a fork to even out the chunks or do so in a blender (The smoothness of this is entirely optional, I prefer a bit of texture as our mouths are nature's food processor).
• Preheat a pan lightly coated with Oil to low medium heat. Meanwhile, once cooled, open the foil parcel and begin to slice the artichokes lengthways.
• Using a fork or a spoon, scoop out the artichoke flesh, aiming for flakes similar to a cooked filet of fish. With the garlic cloves, they should be able to be squeezed out of their jackets. Add both of these to the ‘puree’
• Take the filets of whiting and place skin side down in the pan to gently cook through. As whiting is a relatively slim fish, this will only take a couple of minutes depending on the size of the filet. Allow 90 percent of the cook to be on the skin side and briefly allow the flesh side to kiss the pan before resting on paper towels or a wire rack skin side up.
• Once the fish has rested, endeavor to peel the skins off the filet (a little bit of skin left on won't hurt) and then begin to flake it with hands or a fork similar size to the artichokes. Add to the filling mix with the picked dill, incorporate with spatula and refrigerate until needed.
• Set a medium to large pot on medium high heat with neutral oil, adding the shaved ginger, spring onion, shaved shallots and shaved fennel and allow to sweat and slightly colour.
• Add in the fishbones, allow for it to get some colour also before deglazing with the Shio Koji & Rice Wine Vinegar
• Once the liquid has nearly evaporated, Add in the ice water and bonito flakes to the pot and bring it back up to a simmer, allowing to cook for 30-45 minutes & let it chill for around 15 minutes.
• Strain it and take ¼ of the stock back into a pot and allow it to reduce. Reserve the remaining of the stock for future uses (It Freezes well!)
• While reducing, Roll out the Pasta dough in a pasta machine to the 2nd thinnest setting, lightly dusting with flour. With a round ring cutter, or egg ring, or jar lid (diameter is entirely preferential) begin cutting out the tortellini rounds on the highway of pasta, misting with water occasionally to mitigate the pasta drying out.
• Place the filling into the centre of the tortellini rounds, making sure to not overfill. To shape the pasta, bring the north middle and south middle together, pressing to create a seam and knocking air pockets out in the process. Make a small finger sized indent in the filling bottom and bring the arms of the tortellini together, pressing to create a ‘handshake’. Reserve in the fridge once done.
• Once the stock reduces to around 120ml or so, begin adding cubes of butter one at a time and swirling the pan to allow it to melt and incorporate. Adding salt and pepper if needed.
• Cook the tortellini for 1-2 minutes and finish in the sauce with tuscan kale and hazelnuts. Shave some parmesan and EAT !

Notes

* Liquid shio koji available at hinoki pantry in collingwood, can substitute for a tablespoon of white miso paste ** Usually available at Queen victoria Markets, but can be substituted for white sweet potato, just adjust oven baking time depending on size *** Also available at Queen Victoria Markets or Prahran / South Melbourne Markets. Make sure to buy the whole fish and ask your superhero fishmonger to fillet it and hold onto the bones and heads for you **** translates to on the wave, usually referring to risotto consistency, still liquid but slightly thicker, test by running a spatula across the bottom of the pan and suss the time it takes to collapse back into itself

Tracklist

Dolly Mixture - Coriander - Let’s Cook! Chris Wind - Paintings 1 obO - Q Wilma Smith - Flores Musicales: III Grand Fire Music Suppa Micro Panchop - Pan & Pandora Ensemble - Proposal 5 Eugenia Melo E Castro - Velho Mar Wendy & Bonnie - The Paisley Window Pane Caetano Veloso - A Grande Borboleta Claudine Simon - Autoroute Philippe Chany - Fiction Piet Klocke - Nr. 1 Laura Nyro - A Wilderness Gary McFarland - Patricia Riccardo Singaglia - Watertube > LPC - Destructive Humphrey T-Fire - Black Power Dance Pt. 2 佐野元春 - リアルな現実 本気の現実 Tsugutoshi Goto - Night Of The Fauvists Flying Lizards - The Window Jah Shaka & Mad Professor - People Of Yoruba The Vision - Natural Mystic Linton Kwesi Johnson - Loraine Harry Mudie - Heavy Duty Dub Aston Barrett - Guided Missile Kevin Braheny - Papoon For President Stefano Benini, Sbibu, Enrico Terragnoli - Eyot Manfred Schoof Quintet - Ostinato Tolerance - Two Owls Shira Small - Eternal Life