Fry the garlic, onion, celery and carrot in a pan with a drizzle of olive oil. Remove the garlic as soon as it turns brown; add the grouper fishbones and sauté them in water and ice and let cook for 20 minutes. In the meantime, cut the fish into bru- noise and let it brown in a pan with garlic, pumpkin brunoise and turnip greens. As soon as the fish is cooked, add the ve- getable stock you have prepared and filtered beforehand. In a separate pan, add the minced onion and oil; add the pumpkin and let it cook with the help of more vegetable stock, until it’s ready.
As soon as the pumpkin is well cooked, blend everything together and sieve in order to obtain a smooth cream. Cook the pasta in abundant salty water, and after draining it, continue to cook it in the grouper’s meat. As soon as the pasta is ready, stir it with a drizzle of olive oil and the raw fish brunoise and add the creaming gravy to it. Plate it by preparing a mirror of pumpkin cream place the grouper’s meat on top of it. Add the pasta cream on top and garnish the dish by using the turnip greens that have previously been blanched in water and chilli oil.