Steps

1. Microwave half an onion for 5 minutes until tender. Remove the root end.
   🕒 01:25
2. Place the heated onion in a blender to create a puree for the sauce base.
   🕒 01:44
3. Cut 200g of amberjack into two portions: one for topping and one for mixing with the pasta. Roughly chop the larger portion into a tartare.
   🕒 02:05
4. Boil water in a pot for the pasta. Cook 60g of fedelini for approximately 2 minutes and 40 seconds longer than the standard cooking time (e.g., if standard is 4.5 minutes, cook for 7 minutes and 10 seconds).
   🕒 03:27
5. Lightly season the amberjack for topping with a pinch of salt and a little olive oil.
   🕒 03:35
6. Finely chop about 1 tablespoon of capers (pickled).
   🕒 03:53
7. Combine the chopped capers and finely chopped dill leaves with the chopped amberjack.
   🕒 04:06
8. Make a piping cone out of parchment paper and fill it with herb mayonnaise (pesto) as desired. Tip: Adjust the opening of the cone based on the desired thickness of the drizzle, and secure it with a staple for stability.
   🕒 04:55
9. Drain the cooked fedelini thoroughly and place it in a bowl.
   🕒 07:07
10. Add the onion puree to taste and mix it with the fedelini to create the cold pasta sauce.
    🕒 07:22
11. Thoroughly combine the sauce-mixed fedelini with the chopped amberjack (tartare).
    🕒 07:36
12. Taste and adjust seasoning with salt, 15cc of lemon juice, and olive oil to taste. Tip: Adding lemon juice just before serving will enhance the flavor.
    🕒 07:42
13. Plate the pasta, then top with the amberjack tartare, followed by the seasoned amberjack carpaccio.
    🕒 08:03
14. Sprinkle with 12 sliced almonds and drizzle the herb mayonnaise from the cone in a linear pattern.
    🕒 08:36
15. Garnish with a little dill and serve with garlic leaf sauce or fennel seeds as desired. Ready to serve!
    🕒 09:38