Fagottini From the Salmon Trout

For the dough, heap the flour on a board or put it in a large enough bowl and make a dent in the middle. Add the eggs, oil and a little salt and knead into a dough, wrap in cling film and leave in the fridge for 30 minutes.

Cut the well precooled salmon trout into strips, season a little more than half of it with salt, pepper and vegetable broth powder and put it in a cutter with the cold whipped cream and make a fine mixture. Season with aniseed schnapps. Cut the remaining salmon trout strips into cubes, season lightly with salt and fold into the farce.

Using a pasta machine or pasta walker, roll out the dough very thinly and cut into ten-centimeter squares. On half of the dough pieces put a little bit of fish farce form, brush the edges with beaten egg yolk and cover with another piece of dough. Flatten the edges well, flatten the fagottini with the flat of your hand so that the filling is well distributed. Decorate the edges with a serrated knife and cook in slightly boiling salted water for about 10 minutes.

Fry the sage in a frying pan with butter until crispy, toss the drained fagottini in it and bring to the table.

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