For the Sea Bass
- 450g sea bass fillets, cleaned
- 25g sea salt
- 60g unsalted butter
- Portion the sea bass neatly with even edges into 75g each.
- Seal each portion separately in a vacuum-tight bag with a pinch of salt and 10g of butter and cook it in a water bath at 45°C for 20 minutes.
- Remove fish from the bag right before service and sear one side of the fish fillets lightly in a pan over medium heat for 45 seconds.
- Rest the fish for 15-20 seconds and then season with Maldon salt flakes.
For the Rhubarb Alleppey Curry
- 200g fresh rhubarb, chopped
- 100g green mango, chopped
- 10g shallot, chopped
- 500ml coconut milk
- 25 ginger, chopped
- 15g salt
- 5g turmeric powder
- 5g red chilli powder
- 30ml coconut oil
- 5g fresh curry leaves, chopped
- 3g mustard seeds
- 3g fenugreek seeds
- Heat coconut oil in a pan. When the oil is hot, add mustard seeds and fenugreek seeds and fry until the seeds starts to crackle.
- Add curry leaves and fry for a few seconds.
- Add chopped shallot and ginger and fry until shallot turns translucent.
- Add chopped raw mango, turmeric and red chilli powder and cook for few minutes.
- Add chopped rhubarb and 1/2 cup water and cover and cook for 5-6 minutes.
- Blend the curry with a hand blender and check the seasoning.
- Pass through a fine strainer to get a smooth consistency.
For the Savoury Cannoli Shells
- 600g refined flour
- 5g salt
- 70g soft butter
- 2 eggs, separated
- oil for frying
- First, combine the dry ingredients and mix them in a food processor. Then add the butter and pulse until it looks like small pebbles.
- Next, add the egg yolks and pulse until the dough barely begins to hold together.
- Knead the dough on a floured surface until the dough is smooth. Next, wrap in plastic and chill for 1 hour.
- Roll out the dough to ⅛ inch thick and cut into 4/6-inch rectangles. Next, place the egg whites in a bowl, whisk lightly and set aside.
- Heat the oil in a pan to 180°C.
- Wrap dough loosely lengthwise around a cylinder mould. Brush one end of the dough with egg, then pull the dry end over the top and press down to seal.
- Using tongs, lower the dough into the oil and fry for about 2-3 minutes. Remove the shells with the tongs and transfer them to the paper-towel-lined plate to cool.
- When the shells are cool enough to touch, remove the moulds and repeat with the remaining dough in batches until all shells have been fried.
For the Cannoli’s Crab Filling
- 500g crab meat
- 75g onions, chopped
- 5g ginger, chopped
- 900ml cream
- 3 gelatine leaves, soaked
- 5g salt
- 5g white pepper
- 15ml oil
- 350g crab meat
- 50g onions, finely chopped
- 7g ginger, finely chopped
- 7g green chilli, finely chopped
- 5g curry leaves, finely chopped
- 5g mustard seeds
- 2g chilli powder
- 4g white pepper
- 4g salt
- Place a pan over low-medium heat and add the oil.
- Once hot, add the chopped ginger and the chopped onions and sweat until soft but not coloured. Add the crab meat and cook for 1-2 minutes, then add 450ml of the cream and bring to a boil.
- Transfer the mix to a blender and blitz for 2 minutes.
- Pass the mix through a chinois, mix in the gelatine and place in a tray. Leave in the fridge until set.
- Once the mix is set, semi-whip the remaining cream and fold it into the set mixture. Store it in the fridge.
- Place a pan over medium heat and add oil.
- Add the mustard seeds when the oil is hot and allow them to crackle.
- Add the finely chopped ginger, green chillies and curry leaves. Cook for a few seconds and add the chopped onions and sweat until they turn translucent.
- At this stage add the chilli powder and the crab meat. Cook for 2-3 minutes over medium heat.
- Season this mixture with salt and pepper and allow it to cool.
- Once cooled down, mix equal quantities of the set mousse and the cooled cooked crab filling until it forms a homogenous mixture and decant it into piping bags.
- Fill the cannoli shells with this mixture just before plating.
For the Bone Powder Podi
- 100g fish bones
- 25g prawn cracker
- 25g urad dal
- 15g dry red chillies
- 25g curry leaves
- 5g asafoetida powder
- 10ml ghee
- 10g tapioca maltodextrin
- Blanch the fish bones and thoroughly clean them. Then dehydrate them completely.
- Toast urad dal with deseeded dry red chillies.
- Heat Ghee in a pan and add asafoetida powder and curry leaves. Remove from the heat and cool down.
- In a dry grinder add all the ingredients and blend into a coarse powder.
- Gradually add maltodextrin powder and blend it using the pulse switch.
Plating and Presentation
- Place the hot portion of sea bass on the plate with the seared side facing outward of the plate.
- Place the filled crab cannoli parallelly.
- Garnish with nasturtiums and wood sorrel and sprinkle some bone powder podi right above the fish.
- Spoon in the hot rhubarb Alleppey sauce in the middle of the fish and the cannoli.
Recipe courtesy of Sujan Sarkar of ROOH.