07/07/2026
Glava ribe je trofej u našoj kužini. Ne zato da je objesimo na zid, nego zbog svega što omogućuje. Ovu glavu gofa prvo pečemo na vatri. Zatim završava u loncu s povrćem, konjakom, vinom i ledom koji polako izvlače ono najvrjednije iz kostiju, kože i kolagena. Nekoliko strpljivih sati kasnije nastaje temeljac koji dalje reduciramo u šug koji serviramo uz fetu odležanog gofa. I tako se, na neki način, glava ponovno spoji s tijelom u jelu za koji vjerujemo da je dostojno te predivne ribe.
The fish head is a trophy in our kitchen, not one we hang on the wall, but one valued for everything it makes possible. We first grill this greater amberjack head over fire. Then it goes into a pot with vegetables, cognac, wine, and ice, slowly drawing out the best from the bones, skin, and collagen. A few patient hours later, you get a stock that we reduce further into a sauce served alongside a fillet of the aged amberjack. And so, in a way, the head reunites with the body in a dish we believe does justice to this beautiful fish.
