SEA BASS CRISPY CANNOLO WITH MELON AND CELERY SALAD

SEA BASS CRISPY CANNOLO WITH MELON AND CELERY SALAD

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Ingredients

Adjust Servings:
Sea Bass
600 grams sea bass
1 lemon
1 bunch chives
100 millilitres Cream
extra virgin olive oil
Lemon Jelly
100 millilitres 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 millilitres White Wine
1.5 litres Water
extra virgin olive oil
Melon and Celery Salad
2 stalks green celery
1/2 melon best cantalupo
1 bunch chervil
1 bunch tarragon
50 millilitres Fish Stock
Porto Wine Reduction
100 millilitres Porto wine
Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • Sea Bass

    • Lemon Jelly

    • Crispy Cannolo

    • Fish Stock

    • Melon and Celery Salad

    • Porto Wine Reduction

    Directions

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    Sea Bass:

    1. Gut the sea bass and thread.
    2. Reduce into tartare 3/4 season it with lemon juice, chives and salt.
    3. Cut the rest into small pieces. Add the cold cream and blend. Season with salt and lemon peel grated.

    Lemon Jelly:

    1. Wash the lemon and remove the peel. Put it in boiling water and repeat the operation twice, changing water each time.
    2. Boil water together with the sugar and add lemon peel, leaving it in infusion for 1 hour.
    3. 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:

    1. Slice the toast bread and spread over the slices the sea bass filling.
    2. Place the sea bass tartare and the lemon jelly stripes in the center of each slice of bread.
    3. 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:

    1. Wash the vegetables, cut them into small pieces and brown them in a pan with extra virgin olive oil and the garlic.
    2. Add the fishbones and sprinkle with white wine and boil until it is completely evaporated.
    3. Add the water then resume cooking.
    4. Simmer for half an hour and filter.

    Melon and Celery Salad:

    1. Wash the green celery, peel, dice and brown it in a pan with a little of extra virgin olive oil.
    2. Sprinkle with the fish stock and keep on cooking until the celery is tender.
    3. Peel the melon, cut in 2 parts and remove seeds. Dice half of the melon and cut the other half part in pieces.
    4. Blend the pieces and dress with lemon juice, salt and pass through a fine strainer.
    5. Add the celery, the melon, chopped herbs, a little melon sauce and, if necessary, season with salt.

    Porto Wine Reduction:

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

    Presentation:

    1. Draw two lines of reduction of Porto on the plate with the help of a brush.
    2. Plate the salad of melon and celery in the middle; add the cannolo and garnish with the melon sauce.

     

    Heinz Beck

    Nowadays, Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world.

    His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.

    Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few).

    His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.

    Among all, one of the best sellers in the past year is Beck’s “L’Ingrediente Segreto” (The Secret Ingredient). His other noteworthy works include “Arte e Scienza del Servizio” (The Art and Science of Service), “Heinz Beck”, “Vegetariano” (Vegetarian), “Pasta Heinz Beck” and the ingenious “Finger Food”. Furthermore, Beck has tackled nutrition and healthy culinary practices in “Ipertensione e Alimentazione” (Hypertension and Nutrition) followed by “Consigli e ricette per piccoli Gourmet” (Tips and recipes for young Gourmet) always in collaboration with a big Italian pharmaceutical company.

    His latest book is titled “Best of Heinz Beck”, published by Giunti Editori (2017).

    Multistarred and pluri-awarded, since 1998 is the winner of the “Five Star Diamond Award”, and since 2013 also of the “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement.

    In the year 2000 Heinz Beck is awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef.

    In 2010 he is the recipient of the recognition of the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble.

    Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the “Order of the Knights of Italian Cuisine”, in order to communicate with National and International institutions, as well as the media, as a united front.

    In 2014, thanks to his strong and persistent attention towards health and innovation in gastronomy field, Heinz Beck was awarded during the tenth edition of international Congress Identità Golose with the prize “Chef of the year” and with the “Lion of Venice Career Award”, conferred by AEPE during the sixth edition of the Congress Gusto in Scena.

    Always in 2014, a new, unprecedented prize, testament to his growing interest in nutritional values and benefits of food on the body; the award “Taste & Health”, assigned to Chef Heinz Beck in occasion of the presentation of the Guide of Rome 2015 by Gambero Rosso.

    In 2016 he is nominated Ambassador of Extraordinary Italian Taste by MIPAAF, the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the prize “Italian Excellence”, symbol of the first edition 2016 of Italian Excellences Festival.

    In 2017 he received an award by Fiasconaro, a famous brand of Sicilian pastries, called “Gusto Divino 2017” during the Divino Festival at Castelbuono, in the south of Italy; in the same year he has been awarded with “Kitchen & Management” and “Internationalization” prizes during the Food Community awards in Milan.

    2018 started with the awarding of the “Excellent Prize”, at the Oscar of the culture in Hospitality Industry. In March 2018 he received the Degree in Natural Bioenergies, which was awarded to him by the Popular University of Arezzo.

    Careful observer of food effects on the body, Heinz Beck has been carrying on for almost 20 years Important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health.

    As an author of several noteworthy texts, today Beck consuls several businesses, offering the same attention to details that his Guests receive at “La Pergola” in Rome as well as in all his Restaurants worldwide (listed below), a testament to the genius of Heinz Beck.

    Heinz Beck is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, the true size of modern gastronomy.

    Heinz Beck’s Restaurants around the World

    La Pergola” – Rome *** Michelin since November 2005

    Cafè Les Paillotes” – Pescara (Italy) * Michelin since 2009

    Gusto by Heinz Beck” at Conrad Algarve – Portugal * Michelin since November 2017

    Social by Heinz Beck” at Waldorf Astoria Dubai Palm Jumeirah – Dubai

    Heinz Beck” – Tokyo (November 2014) – * Michelin since November 2017, 3 tricolour forks by Gambero Rosso in the Top Italian Restaurants Guide 2017

    ATTIMI by Heinz Beck” – Rome Fiumicino, Leonardo Da Vinci Airport MOLO E, Terminal E (inaugurated on January 2017 and already awarded with the prize for the Most Innovative Concept of 2017 at Food Service Awards Italy)

    St. George Restaurant by Heinz Beck” at the Ashbee Hotel – Taormina (Messina)

    Beck at Brown’s” at Brown’s Hotel – London

    Ruliano with Heinz Beck” at FICO, Eataly World – Bologna

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