SEA CARBONARA SPAGHETTI
FOR THE FISH STOCK:
5.2 oz fish bones or discarded parts of the sole
4 mantis shrimp
1/2 white onion
2 celery sticks
1 rosemary sprig
1/2 quart water
3.5 oz ice
FOR THE FISH ROE BASE:
3.5 oz clams
3.5 oz mussels
1 oz tuna bottarga (salted fish roe)
1.8 oz sea urchin meat
1 oz salmon roe
0.7 oz scallop corals
FOR THE PRAWN STOCK:
6 red prawns from Mazara del Vallo
1 shallot
1 celery stalk
2 garlic cloves
Extra virgin olive oil to taste
1/2 quart water
3.5 oz ice
Salt and white pepper, to taste
FOR THE PASTA AND SAUCE:
11.5 oz Spaghetti
4 tbsp extra virgin olive oil
1 shallot
1 garlic clove
1 fresh red chili
1/2 glass dry white wine
1 lemon zest
Salt and white pepper, to taste
12 oz fish roe base (see above)
Fish stock to taste
Prawn stock
2.5 tsp Osetra caviar
FOR THE SEA CARBONARA:
5.2 pork cheek
3.5 oz amberjack
2 baby cuttlefish
2 small scallops (set the corals aside)
4 red prawns (from the prawn stock)
Salt and pepper, to taste
FISH STOCK
Broil the bones of the sole and mantis shrimp, then put them in a pot.
Dice the onion, celery and add the fish and thyme.
Add the ice, water and bring to boil. Slow cook for 25 minutes.
Strain and set aside.
FISH ROE BASE
In a pan, cook the mussels and clams with a ribbon of oil until they open. When cold, remove the seafood and filter the cooking liquid.
In a blender, mix the seafood with the fish roe, the bottarga and the corals, until obtaining a smooth mixture.
Keep the base inside the fridge.
PRAWN STOCK
Clean the prawns, separate heads and carapace. Put aside.
In a small pan, toast the carapace and the heads with a little extra virgin olive oil.
Add the vegetables, toast for 3 minutes, cover with ice.
Add the water and bring to boil at low heat.
After 10 minutes, skim the surface.
Leave to simmer for 10 more minutes.
Strain and set aside.
SEA CARBONARA
Dice the pork cheek and heat it in a pan on low heat to melt the fat.
Strain and set aside the fat.
Cut the amberjack in small rectangles, adjust salt and pepper.
Clean the scallops and remove the coral, which will be used as base. Season with salt and pepper.
Clean the red prawns, season with salt and pepper.
In a pan heat up the fat at 44°C/ 111°F and gently cook fish and seafood at 44°C/ 111°F.
It will take from 12 to 22 minutes.
When the fish is ready, let the excess fat absorb on kitchen paper.
Keep the fish warm at moderate temperature.
PASTA AND SAUCE
Put the extra virgin olive oil, shallot diced, garlic sliced and chopped chili in a frying pan.
Cook on low heat. When the shallot looks translucent, add the wine and let evaporate. Add a little of the prawn stock and some fish stock.
Meanwhile, bring to boil the water for the pasta.
Cook the spaghetti for about 6 minutes, then drain and put the pasta in a pan with the sauce.
Blend and toss the sauce adding fish and prawn stock until cooked (about 3 minutes, keeping in mind that the pasta shall be very much al dente).
Blend then with the fish roe base and some grated lime zest.
Chop the prawns’ meat and, without further dressing, form a quenelle to be placed over the pasta whirl nearby the Osetra caviar quenelle. Place the amberjack and serve side by side with the spaghetti, garnish with chives.
