Fillet the mullets and prepare a clear stock with their bones, scented with star anise, coriander and citrus peel. Let it reduce well.Dissolve a small quantity of liquorice in the reduced mullet stock, so it is lightly scented.Blend the oysters with one tablespoon of diced cucumber (without the green peel) and the oyster water and scent with gin.Cook the Bucatini in salted water leaving the cooking a little behind. Put the reduced liquorice stock in a pan and finish cooking the pasta in it, add the lemon balm and a few drops of squid ink.In the meantime cook the mullet fillets spread with liquorice either by baking them or in a pan on bay leaves.When the pasta is well amalgamated with the liquorice stock, add the cooked mullets and lightly stir. PRESENTATIONOn the bottom of the dishes, pour the oyster emulsion and arrange the black Bucatini on top. Complete with the rest of the lemon balm and, to taste, add a dusting of Roman pecorino.