Gratinated Dill-Waller on Sepia Spaghetti

Spread metal rings and stew in white wine and sprigs of dill until soft. Blanch the finely chopped cauliflower florets in a salted water bath, place over the steamed catfish cubes form, cover with a gratin mixture of egg yolk, whipped cream, salt and pepper and cook au gratin in the stove at 190°C. Remove the pods from the peas, cook them in clear soup and drain.

Cook the spaghetti in salted water and olive oil until al dente, drain and add to the pea broth.

Arrange everything on a flat plate and decorate with a basil leaf.

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