Crispy Sea Bass Cannoli with Melon and Celery Salad

Name: Crispy Sea Bass Cannoli with Melon and Celery Salad
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 600 grams sea bass; 1 lemon; 1 bunch chives; 100 milliliters cream; olive oil; 100 milliliters water; 1 lemon; 5 grams sugar; 1 sheet gelatine; 4 slices toast bread; 1/2 kilogram fishbones; 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; 2 stalks green celery; 1/2 melon; 1 bunch chervil; 1 bunch tarragon; 50 milliliters fish stock; 100 milliliters porto wine

User Reviews

4.9

138 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings
4 servings
Course
Salad
Cuisine
Italian

Crispy Sea Bass Cannoli with Melon and Celery Salad

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

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

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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.