Sea Bass Cannoli with Melon and Celery Salad

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!

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

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.
• 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.