Sea Bass Cannoli with Melon and Celery Salad
Cannolo Siciliano or cannoli (i.e. plural for cannolo) is probably Sicily’s most famous delicacy. These tube-shaped shells of fried dough are usually filled with ricotta cheese and garnished with pistachio or slices of bitter orange.
This Michelin-starred dish is a reinterpretation of the famous Sicilian dish. Chef Heinz Beck is using sea bass as the filling and complements it with a superb melon and celery salad.
Enjoy this amazing sea bass cannoli recipe!
Crispy Sea Bass Cannoli with Melon and Celery Salad
Ingredients
SEA BASS
- 600 grams sea bass
- 1 lemon
- 1 bunch chives
- 100 milliliters cream
- olive oil extra virgin
LEMON JELLY
- 100 milliliters water
- 1 lemon
- 5 grams sugar
- 1 sheet gelatine
CRISPY CANNOLO
- 4 slices toast bread
FISH STOCK
- 1/2 kilogram fishbones best sole or turbot
- 100 grams celery
- 100 grams carrot
- 100 grams onion
- 1 sprig parsley leaves
- 2 cloves garlic
- 100 milliliters white wine
- 1.5 liter water
- olive oil extra virgin
MELON AND CELERY SALAD
- 2 stalks green celery
- 1/2 melon best cantalupo
- 1 bunch chervil
- 1 bunch tarragon
- 50 milliliters fish stock
PORTO WINE REDUCTION
- 100 milliliters Porto wine
Instructions
Sea Bass:
- Gut the sea bass and thread.
- Reduce into tartare 3/4 season it with lemon juice, chives and salt.
- Cut the rest into small pieces. Add the cold cream and blend. Season with salt and lemon peel grated.
Lemon Jelly:
- Wash the lemon and remove the peel. Put it in boiling water and repeat the operation twice, changing water each time.
- Boil water together with the sugar and add lemon peel, leaving it in infusion for 1 hour.
- Filter the lemon syrup, add the gelatine previously soaked in cold water and season with salt and lemon juice. Once cooled, cut into stripes.
Crusty Cannolo:
- Slice the toast bread and spread over the slices the sea bass filling.
- Place the sea bass tartare and the lemon jelly stripes in the center of each slice of bread.
- Roll each slice to form a cannolo. Fry it in a very hot pan with extra virgin olive oil until it is crispy.
Fish Stock:
- Wash the vegetables, cut them into small pieces and brown them in a pan with extra virgin olive oil and the garlic.
- Add the fishbones and sprinkle with white wine and boil until it is completely evaporated.
- Add the water then resume cooking.
- Simmer for half an hour and filter.
Melon and Celery Salad:
- Wash the green celery, peel, dice and brown it in a pan with a little of extra virgin olive oil.
- Sprinkle with the fish stock and keep on cooking until the celery is tender.
- Peel the melon, cut in 2 parts and remove seeds. Dice half of the melon and cut the other half part in pieces.
- Blend the pieces and dress with lemon juice, salt and pass through a fine strainer.
- Add the celery, the melon, chopped herbs, a little melon sauce and, if necessary, season with salt.
Porto Wine Reduction:
- Boil the wine until it is reduced at 3/4. Cool it.
Presentation:
- Draw two lines of reduction of Porto on the plate with the help of a brush.
- Plate the salad of melon and celery in the middle; add the cannolo and garnish with the melon sauce.
Notes
Tried this recipe?Let us know how it was!
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