Amberjack vermicelli with cauliflower and mussels
by Francesco Apreda
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Ingredients
Cereals, Grains & Pasta
100g of fine wheat vermicelli
Oils & Vinegars
2 dashes of extra virgin olive oil
2 tbsp of 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
3 garlic cloves, sliced
2 red chillies, sliced
1 lemon, zested
1 cauliflower
Salad & Fresh Herbs
2 handfuls 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