FIRST COURSE - "Bottoni di lago" (lake fish buttons) | Distretto dei Laghi

Ingredients

• 200 g lake fish stuffing
• 300 g fresh pasta made with egg white
• 80 g cream of cauliflower
• Reduced broth made from lake fish
• Cooking juices from lake fish
• Shrimp shell dust
• Cauliflower grated with a microplane
• Herbs or flowers
• 60 g burbot ("bottatrice")
• 60 g white fish fillets ("lavarello")
• 60 g trout
• 20 g smoked eel
• 20 g offal and eggs from the various fish
• 40 g butter
• 1 shallot
• 1 white onion
• Salt, to taste
• 200 g 00 flour
• 100 g egg whites
• 1 stalk of celery
• 1 carrot
• Fish bones and heads
• 2 bay leaves
• 1 clove of garlic
• Enough water to cover
• 1/2 cauliflower
• 1/2 white onion
• Salt