Gut the sea bass and thread.

Cut the rest into small pieces. Add the cold cream and blend. Season with salt and lemon peel grated.

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.

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.

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.

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.

Boil the wine until it is reduced at 3/4. Cool it.

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.