Sea Semolina

Preparation:

Preparation: Prepare the court-bouillon with the carrot, celery and onion and cook the hake for about 10 minutes. Peel it, bone it and keep about 100 g of it aside for the sauce. Bring the milk to the boil, salt it and pour in the semolina, add the butter and cook for 20 minutes, stirring constantly. Off the heat, incorporate the hake and the egg yolks. Roll out the dough on a greased surface and leave to cool. Make discs of about 5 cm. And place them on a buttered baking dish. Heat the butter in a saucepan with the garlic clove, add the peeled and minced prawns, the hake pulp kept aside and brown. Dilute with the stock and add the chopped parsley. Pour this sauce over the gnocchi, garnish with a few dollops of butter and cook au gratin in the oven at 200 degrees for about 10 minutes. Procedure for the fumet: melt the butter, add the shells of the 4 prawns, 1 carrot into pieces, an onion into pieces, celery into pieces and cover with water; cook everything with a lid for about 30 minutes and in any case until the liquid has halved. Now filter the comic.