Passatelli in broth of fish
Instructions
Clean the fish, skinned the soles, remove the head and langoustine tails, shelled.
eviscerated the Capon, opening along the ventral line.
Fillet sole and Capon; hold for 30 minutes in running water all the scraps of fish and prawns to make them bleed.
In a large Saute pan, in a large knob of butter, smells to touch; Add fish scraps, broken, let them dry for 5 minutes, flavored with the bouquet of herbs, fennel seeds, chili, a sachet of Saffron; Add 2 litres of water, a pinch of salt, pepper and let boil, very moderate heat for about 50 minutes, you'll get a clear broth.
For passatelli, mix in a bowl the butter, parmesan cheese, flour, eggs, grated rind of half a lemon, salt, pepper and nutmeg and a rub: you will get a consistent dough.
Stir-fried over high heat, sauté them in a knob of butter, fish fillets and losanghine reduced the tails of shrimps; Add salt and pepper.
Prepare passatelli, pressing on the iron body (or use the potato masher); strain the fish stock, boiling, take a couple of ladles stretched with just as much water and lessatevi the passatelli; drain as soon as afloat and deliver dishes along with the Golden fish; pour over the rest of the broth, even boiling, then serve it immediately.
Ingredients and dosing for 8 persons
- For passatelli:
- 250 g of bread crumbs
- 120 g of grated parmesan cheese
- 50 g of flour
- 1 rub of nutmeg
- 1/2 lemon
- 3 eggs
- 1 walnut butter
- Salt
- Pepper
- For the broth and garnish:
- 2 soles from 250 g
- 500 g of smells (carrots, celery, onion)
- 1 capon from 350 g fish
- 8 scampi
- == 1 bouquet garni (thyme, Marjoram)
- Some of fennel seeds
- 1 sachet of saffron
- Hot pepper
- Big walnut 1 of butter
- 1 pinch of salt
- Pepper