Sea in his hen soup
Instructions
Wash heads and fish bones, put them in a saucepan and cover them with cold water 100 cl.
Add the tomatoes, carrots, celery, onion, parsley, stalks a few grains of pepper and salt and bring to boil.
Adjust the flame to low and continue cooking for about 1 hour, skimming every so often.
Meanwhile, heat a little oil in a pan and Brown the 2 small bantams (empty, wash and dry) with a clove of garlic.
Deglaze with the wine and tip the contents of the pan into a saucepan of broth.
When cooked, strain.
Empty the tub gurnard, sfilettarla and remove the skin from fillets and then cut into strips of 1/2 cm thick and season with a little oil, a few stalks of parsley and garlic, sliced.
Homogenize and leave to one side.
Open the oysters, remove clams and leave them to soak in their water.
Heat a little oil in a pan and lively focus, make you jump the streaks of hen quickly with garlic and Rosemary.
Add salt, pepper and keep warm.
Pour the broth into the passatelli plates, deploy the streaks of accomodandoli hen harmoniously and supplement with raw oysters and with very thin slices of truffle.
Garnish with a cherry tomatoes and Bay leaves.
Ingredients and dosing for 6 persons
- The head and bones of fish hen 1 1200 g
- 2 small hen fish
- 3 tablespoons of olive oil extra virgin
- 2 fingers of dry white wine
- 200 g of cherry tomatoes
- 2 ribs of celery
- 2 carrots
- == 1 large onion
- Some stems of parsley
- Pepper