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.