In a bowl, combine flour and salt. Make a well in the center, add eggs and water. Mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Make the Filling

In a pan, sauté shrimp until pink. Remove from heat, chop finely and mix with Parmesan cheese. Set aside.

Form the Agnolotti

Roll out dough thinly. Cut into squares, place shrimp filling in the center, fold and seal edges. Set aside.

Cook the Agnolotti

Bring a pot of salted water to boil. Cook agnolotti for 3-4 minutes until they float. Drain and set aside.

Prepare the Emulsion

Cook the Ingredients

In a saucepan, combine apple, fennel, and vegetable stock. Simmer for 15 minutes until soft.

Blend

Using an immersion blender, blend the mixture until smooth. Slowly drizzle in olive oil, and season with salt and pepper to taste.

Cook the Halibut

Sear the Halibut

Season halibut with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear halibut for 4-5 minutes on each side until golden and cooked through.

Serve

Plating

On a plate, spoon apple fennel emulsion, place seared halibut on top, arrange shrimp agnolotti around it, and finish with shaved fennel and chili crisps.