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Sea Bass Crispy Cannolo with Melon and Celery Salad

A fantastic dish from 3 Michelin star and chef to the stars, Heinz Beck. Give this delicious dish a go at home!


  • Sea Bass

  • 600 gr Sea Bass

  • 1 Lemon

  • 1 bunch Chives

  • 100 ml Cream

  • Extra virgin olive oil

  • Salt

  • Lemon Jelly

  • 100 ml Water

  • 1 Lemon

  • 5 gr Sugar

  • 1 sheet Gelatin

  • Salt

  • Crispy Cannolo

  • 4 slices Toast bread

  • Fish stock

  • 1/2 kg Fishbones, best sole or turbot

  • 100 gr Celery

  • 100 gr Carrot

  • 100 gr Onion

  • 1 sprig Parsley

  • 2 cloves Garlic

  • 100 ml White wine

  • 1,5 lt Water

  • Extra virgin olive oil

  • Melon and Celery Salad

  • 2 stalks Green celery

  • Melon, best Cantalupo

  • 1 bunch Chervil

  • 1 bunch Tarragon

  • 50 ml Fish stock

  • Salt

  • Porto Wine Reduction

  • 100 ml Porto wine


  • The Sea Bass:

  • 1.

    Gut the sea bass and thread.

  • 2.

    Reduce into tartare 3/4 of the fish and season it with lemon juice, chives and salt.

  • 3.

    Cut the rest into small pieces.

  • 4.

    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.

  • The 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.

  • The 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.

  • 4.

    Dice half of the melon and cut the other half part in pieces.

  • 5.

    Blend the pieces and dress with lemon juice, salt and pass through a fine strainer.

  • 6.

    Add the celery, the melon, chopped herbs, a little melon sauce and, if necessary, season with salt.

  • Port Wine Reduction:

  • 1.

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


Check out for more information about Chef Heinz Beck's three exclusive 8-course dinners he is cooking at caffe Sicilia on November 28th, 29th and December 1st.

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