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41db8ad2 b3d9 4352 91c0 6770cb91e4d0  2017 01 28 03 12 24

Crispy rouget with squid ink tagliatelle in a roasted garlic white wine sauce. Topped with caramelized lemon and bottarga.

Fish: Rouget sous vide with lemon, floured, and pan fried.
Pasta: White wine simmered with fish heads garlic and lemon, sauté shallot and mix with wine, lots of roasted garlic, and good olive oil. Toss with al dente pasta.
Toppings: On medium heat caramelize lemons face down, don't move. Grate bottarga.