Amberjack Vermicelli Recipe

Ingredients

• 100g of fine wheat vermicelli
• 1 dash of extra virgin olive oil
• 1kg fish bones, from the amberjack, including the head if available
• 500g of passata
• 2 garlic cloves, sliced
• 1 handful of chopped parsley
• 1 red chilli, sliced
• 1 tbsp of olive oil
• 500ml of water
• salt
• 500g of amberjack fillet
• 10g of capers, rinsed and chopped
• 1 lemon, zested
• extra virgin olive oil
• 1 cauliflower
• olive oil
• boiling water, to cover
• 250g of mussels, washed and cleaned
• 100ml of white wine
• 1 garlic clove, sliced
• 1 tbsp of chopped parsley
• 5 tsp salmon roe
• fronds of fresh dill