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–+ servings

Crispy Sea Bass Cannoli with Melon and Celery Salad

Heinz Beck
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Waiting Time 1 hour
Total Time 2 hours 10 minutes
Course Salad
Cuisine Italian
Servings 4 servings

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 3/4 of it into tartare, 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

SEA BASS CRISPY CANNOLO WITH MELON AND CELERY SALAD
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