Crispy Sea Bass Cannoli with Melon and Celery Salad
User Reviews
4.9
Crispy Sea Bass Cannoli with Melon and Celery Salad
Description
Crispy Sea Bass Cannoli with Melon and Celery Salad features sea bass prepared two ways: a tartare and a cream-based mousse, seasoned with lemon and chives. These are spread on thin toast bread slices, rolled into cannoli shapes, and pan-fried until golden and crisp. The lemon jelly cut into stripes introduces a sharp, citrus contrast within the creamy filling. Complementing the cannoli, the melon and celery salad combines sweet melon, crunchy celery, and fresh herbs tossed lightly in a flavorful fish stock dressing. The recipe also involves preparing a rich fish stock from bones and vegetables, used in the salad and further enhanced by a port wine reduction to serve with the dish.
The textures range from the crunchy toast exterior to the soft, creamy sea bass filling and the fresh, crisp salad, creating a complex yet balanced dish. The citrus notes provide brightness alongside the subtle umami from the fish stock and port wine, delivering a layered tasting experience.
This dish works well as a starter for a special meal or a light lunch. The use of fresh fish and delicate accompaniments requires careful preparation but results in an elegant presentation. The frying step requires attention to keep the cannoli crispy without burning.
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 heet gelatine
Crispy Cannolo:
- 4 lices toast bread
Fish Stock:
- 1/2 kilogram fish bones best sole or turbot
- 100 grams celery
- 100 grams carrot
- 100 grams onion
- 1 prig parsley leaves
- 2 cloves garlic
- 100 milliliters white wine
- 1.5 liter water
- olive oil extra virgin
Melon and Celery Salad:
- 2 talks celery green
- 1/2 melon best cantalupo
- 1 bunch chervil
- 1 bunch tarragon
- 50 milliliters fish stock
Porto Wine Reduction:
- 100 milliliters port 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
User Reviews
Overall Rating
4.9
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