Lasagnetic Towers of Monkfish and Salmon

1. pasta dough: prepare durum wheat semolina, olive oil, flour, egg yolks, salt and 2 tbsp. water in a food processor with dough hook until smooth. Form dough into a smooth ball, wrap in plastic wrap and rest for 1 hour.

Cut pasta dough into 4 pieces and flatten by 1 cm. Turn the dough sheets one by one through the roller of the pasta machine from level 1- 5. Place the dough sheets on a floured surface and cut out 12 circles. Cook individually in salted water until al dente, rinse, drain. Cover with plastic wrap and set aside.

For the herb butter, mix the butter until creamy, add all the herbs, salt, brandy and pepper, set aside.

4. sauce: finely dice shallots and garlic. Sauté both in 10 g hot butter. Extinguish with white wine and fill up with fish stock and 100 ml whipping cream. Cook on medium heat until half.

5. leftovers. Whip whipped cream until stiff. Just before serving, whisk cold pieces of butter into the sauce with a chopping stick. Season with salt and pepper, add tarragon and fold in whipped cream.

For the vegetables, clean carrots, shallots, fennel, leek and cut into thin strips. Heat 3 tablespoons of olive oil and sauté all the vegetables in it. Season with salt, pepper and saffron, extinguish with white wine and add fish stock. Stew lightly for 3 minutes. Finely grate the potatoes, add to the vegetables, bring to the boil, remove from the heat and add the fish stock.

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