Agnolotti of gurnard, clams and fennel | Gaetano Trovato | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 270 g 00 flour
• 270 g of remilled semolina
• 400 g egg yolks
• 1 kg finned and boned gurnard
• 1 celery rib
• 1 red onion
• 1 carrot
• 50 g tomato paste
• A sprig of thyme
• 200 ml white wine
• 50 g mascarpone cheese
• 500 g well-cleaned clams
• 1 shallot
• 50 g ginger
• 20 g thyme
• 10 datterini tomatoes
• 1 l meat stock ( beef )
• 3 leeks
• Clam water ( which we made from opening the clams )
• 500 ml white wine
• 3 gurnard carcasses
• 300 g butter
• 300 g wild fennel
• 600 ml seed oil