grey mullet / seabass spaghetti

This dish closes the 'nose to tail' cycle of the fish we use for crudo. we use grey mullet for this when the seabass fishing season is banned a couple of months a year as we don’t use farmed fish. The heads and collars get grilled and the meat picked. The sauce is made with a smoked fish stock (using the frames of the fish), bottarga (from the roe), butter, lemon, sea herbs & fennel pollen.

allergens: fish, dairy, gluten.