To begin, cut the grouper cheek into thin slices using a very sharp knife. Marinate in a little extra virgin olive oil and set aside in the fridge
Step 2
To make the herb sauce, add all of the ingredients to a blender and blitz until smooth
Step 3
To make the bottarga sauce, chop the garlic and parsley and place in a pestle and mortar. Grate in half of the bottarga and grind until combined. Add the remaining ingredients and grind to a paste
Step 4
Cook the spaghetti in salted boiling water for 10–12 minutes or until al dente. Drain and toss through the herb sauce
Step 5
Gently warm the carrot juice in a pan
Step 6
Arrange the pasta in the centre of each bowl, then top with a spoon of the bottarga sauce, a slice of grouper cheek, some fine shaving of bottarga and a grating of lemon zest
