fresh pasta ripiena

Form a circle with the flour.
Add the egg yolks, whole eggs, salt and olive oil.
Knead for around 10 minutes until you obtain a firm and smooth dough.
Leave to rest in the fridge for 2 hours.
Wrap in plastic film, place inside a vacuum bag and vacuum seal.
Freeze until required.

aligot filling

Cook the potatoes in the oven at 180°C with coarse salt until fully cooked.
Mash them and pass through a sieve.
Melt the crème fraîche and butter together.
Place the mashed potatoes into a blender and slowly add the melted crème fraîche and butter until homogeneous.
Cut the Taleggio into cubes.
Add the Taleggio piece by piece until fully incorporated.
Season with salt and toasted black pepper.

fish stock

Sweat the onions, leeks, celery and fennel in 100g of the butter in a stainless-steel pan until soft, without allowing them to colour.
Bring the white wine to the boil and reduce by half.
Sweat the fish bones in a stainless-steel pan in the remaining 100g butter for 2 minutes, without colour.
Add all the ingredients to a stockpot.
Add the cold water and bring to the boil.
Simmer for 10 minutes, skimming continuously.
Pass through a chinois and reserve.

vin jaune reduction

Reduce the vin jaune by half with the shallots, thyme and white pepper.
Strain and reserve until required.

XG base

Place the water and xanthan in a jug.
Mix with a hand blender.
Place in a vacuum machine and remove the air twice.
Keep in a small squeezy bottle for service.

vin jaune sauce

Bring the fish stock, vegetable stock and vin jaune reduction to 60–70°C.
Add a small quantity of XG base, followed by the miso.
Begin adding the butter gradually, whisking continuously to emulsify the sauce.
Do not allow the sauce to exceed 60°C while incorporating the butter.
Once the butter is incorporated, add the crème fraîche and lemon juice.
Season with salt to taste.
Add a little more XG base if necessary.
Blend until smooth and reserve until required.

vegetable stock

Place all the ingredients in a plastic gastronorm container.
Close very well with a lid and plastic film.
Cook in the oven at 80°C for 10 hours.
Strain, cool down and reserve.

quisquillas

Collect the blue eggs.
Clean the prawns and cut the top.
Reserve until required.