Amberjack vermicelli with cauliflower and mussels

by Francesco Apreda
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Ingredients

Cereals, Grains & Pasta

  • 100g of fine wheat vermicelli

Oils & Vinegars

  • 1 dash of extra virgin olive oil
  • 1 tbsp of olive oil
  • extra virgin olive oil
  • olive oil

Fish & Shellfish

  • 1kg fish bones, from the amberjack, including the head if available
  • 500g of amberjack fillet
  • 250g of mussels, washed and cleaned
  • 5 tsp salmon roe

Cooking Sauces

  • 500g of passata

Fruit & Vegetables

  • 2 garlic cloves, sliced
  • 1 red chilli, sliced
  • 1 lemon, zested
  • 1 cauliflower
  • 1 garlic clove, sliced
  • 1 red chilli, sliced

Salad & Fresh Herbs

  • 1 handful of chopped parsley
  • 1 tbsp of chopped parsley
  • fronds of fresh dill

Beverages

  • 500ml of water
  • boiling water, to cover
  • 100ml of white wine

Store Cupboard

  • salt
  • 10g of capers, rinsed and chopped
  • salt
  • salt