FIRST COURSE - "Conchiglioni" pasta with lake fish ragu sauce and potato cream

Recipe for 2 people

Ingredients
170 g "conchiglioni" pasta
140 g potatoes
40 g pink trout fillets
40 g white trout fillets
40 g white fish fillets
20 g zander fillets
20 g roach fish fillets
20 g tench fillets
20 g eel fillets
20 g tomato sauce
100 ml fish broth
30 g onion
30 g carrot
10 g stalk of celery
30 cc white wine
Marjoram, dill, chives
Olive oil, as needed

For the potato cream:
80 g boiled potatoes
70 g cream
1 teaspoon of butter
Salt, to taste

Preparation
For the stuffed "conchiglioni":
Grind all fish fillets in the meat grinder (without skins). Chop the vegetables and sauté them all together with a drop of olive oil. Add the ground fish, sauté it until golden and douse with white wine. Let the liquid evaporate, add the tomato sauce and continue to cook. If necessary, add a little fish broth. When the sauce is done, add the chopped herbs and let cool. Cook the "conchiglioni" in plenty of salted water, cool them and fill them with the fish ragu, that has also been cooled.

For the potato cream:
Cook the potatoes in the skins. Mash them in a potato ricer. Put the potatoes in a bowl and add the cream, salt and melted butter. Beat with a mixer until the mixture is smooth and creamy. Its temperature should be 60/70°C. Pour the mixture into a siphon, close properly, add 1 or 2 gas cartridges and keep warm in a bain marie (60-70°C).

Serving:
Heat the "conchiglioni" in the oven at 110°C with 60% humidity for 5-6 minutes. Arrange them in a flower shape on the plate and put the potato cream in the centre with the siphon. Serve lightly drizzled with oil.