Amberjack vermicelli with cauliflower and mussels


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Amberjack sauce

Amberjack tartare

Cauliflower cream and shavings


To serve

  • 5 tsp salmon roe
  • fronds of fresh dill
Begin with the amberjack sauce. Rinse the bones well under cold water to remove any traces of blood. If using the head, remove the eyes and rinse the remaining bones thoroughly
  • 1kg fish bones, from the amberjack, including the head if available
Add the olive oil to a large pan and gently sauté the garlic over a low heat for a few minutes. Stir in the tomato passata, chopped parsley and chilli and season liberally with salt
Increase the heat slightly and add the fish bones and head (if using) to the sauce. Bring up to the boil, then add enough water to completely cover the bones
  • 500ml of water
Leave to simmer for about 4 hours before straining the mixture twice: first through a fine sieve, then through a muslin cloth to create a clear, dark sauce. Pour the strained sauce into a clean pan, discarding the fish bones and flavourings
Place the sauce back on a low heat and allow to thicken for 10–20 minutes, or until reduced by half. Keep warm until needed
Meanwhile, prepare the amberjack tartare. Cut the fillets into small cubes (about 1cm) and reserve in the fridge. The tartare will need to be finished just before serving
Cut the cauliflower head into quarters and, using a mandoline, finely slice one of the quarters into shavings. Dress the shavings with a little olive oil, season with salt and reserve until serving
Finely chop the remaining cauliflower pieces and place in a pan with a dash of olive oil and a pinch of salt. Pour over enough boiling water to cover and place over a medium heat
  • olive oil
  • salt
  • boiling water, to cover
Cook for 5–10 minutes or until the cauliflower is completely soft, almost overcooked and mushy. Blitz with a hand blender to obtain a smooth, thick cream and set aside, keeping warm until ready to serve
Place the mussels in a large pan with the white wine, garlic, chilli and parsley. Cover with a lid and cook over a medium-high heat for 2–3 minutes, shaking the pan every now and again to help the mussels cook
Once all the shells have opened, remove the mussels from the shells and set to one side, discarding any unopened shells. Strain the cooking liquor through a fine sieve and reserve
When ready to serve, add the vermicelli pasta to the reduced amberjack sauce and bring back to the boil. Keep stirring as the pasta starts to soften, then pour in the reserved mussel cooking liquor and simmer until the pasta is thoroughly cooked through (if needed, top up the pan with a little extra water as the pasta cooks)
To serve, divide the warm cauliflower cream between serving dishes. Stir a little extra virgin olive oil into the cooked vermicelli and sauce and twirl small nests on top of the cream
  • 1 dash of extra virgin olive oil
Mix the diced amberjack tartare with the chopped capers and lemon zest. Season to taste with olive oil and salt and divide between the dishes
  • 10g of capers, rinsed and chopped
  • 1 lemon, zested
  • extra virgin olive oil
  • salt
Scatter over the cooked and shelled mussels and cauliflower shavings before garnishing with a little salmon roe and fronds of fresh dill
  • 5 tsp salmon roe
  • fronds of fresh dill
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