Passatelli In Fish Broth

Preparation:

Preparation: Clean the fish: peel the sole, remove the head from the scampi and shell the tails; eviscerate the capon, opening it along the ventral line. Fillet the sole and the capon; keep all the fish and scampi waste in running water for 30 minutes to make them purge perfectly. In a large saucepan, brown the herbs in a large knob of butter; add the fish waste, broken up, let them dry for 5 minutes, flavored with the bunch of herbs, fennel seeds, hot pepper, a sachet of saffron; add 2 liters of water, a pinch of salt, pepper and let it boil over very moderate heat for about 50 minutes: you will have to obtain a clear broth. For the passatelli, mix the ground breadcrumbs, the Parmesan cheese, the flour, the eggs, the grated rind of half a lemon, salt, pepper and a little grated nutmeg in a bowl: you will obtain a thick mixture. Sauté the fish fillets cut into lozenges and the scampi tails in a frying pan over high heat, browning them in a knob of butter; salt and pepper. Prepare the passatelli by pressing the appropriate iron on the dough (or use the potato masher); filter the fish broth, bring to the boil a couple of ladles diluted with the same amount of water and boil the passatelli; drain them as soon as they come to the surface and distribute them on the plates together with the golden fish; pour over the rest of the broth, also boiling, then serve immediately.