Moorhen In Its Broth

Preparation:

Preparation: Wash the fish head and bones, put them in a saucepan and cover them with 100 cl of cold water. Add the tomatoes, carrots, celery, onion, parsley stalks, a few grains of pepper and salt and bring to the boil. Adjust the heat to minimum and continue cooking for about 1 hour, skimming occasionally. Meanwhile, heat a drizzle of oil in a pan and brown the 2 small gurnards (emptied, washed and dried) with a clove of garlic. Deglaze with the wine and pour the contents of the pan into the broth saucepan. At the end of cooking, filter. Empty the gurnard, fillet it and remove the skin from the fillets then cut them into 1/2 cm thick strips and flavor them with a little oil, a few stalks of chopped parsley and the sliced garlic. Mix and leave aside. Open the oysters, remove the molluscs and leave them to soak in their own water. Heat a drizzle of oil in a non-stick pan and, over high heat, quickly sauté the gurnard fillets with garlic and rosemary. Season with salt and pepper and keep warm. Pour the passatelli with the broth into soup plates, distribute the gurnard fillets arranging them harmoniously and complete with the raw oysters and very thin slices of truffle. Decorate with a cherry tomato and bay leaves.