1) Dissolve 40 g of butter, brush the sheets of phyllo dough and stack them on top of each other. Divide them into 6 squares, place them on top of 6 inverted molds, shaping them to obtain 6 baskets and bake them in the oven at 200 ° until they are golden. Gently detach them from the molds and turn them upside down.
2) Season the amberjack with salt, one ground pepper, the juice of half a lemon, lo shallot sliced thin and the tarragon shredded.
3) Close the fish in a foil and pass it in a very hot oven for 5 minutes; open the foil, cut it into pieces amberjack with a fork and mix it with its cooking juice, 2 tbsp of oil and the juice of the medium lemon remained.
4) Cook the pasta in boiling salted water. Drain it al dente, season with plenty grated bottarga and join the amberjack prepared. Fill i baskets of phyllo dough with pennette and serve hot with flakes of bottarga is rocket leaves as a garnish.
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