Pyramids Ravioli, Sea Bass, Langoustine, Zucchini Flower

Mosaic of sea bass

• 1 clean, skinless sea bass filet
• Syrha leaves
• Citra leaves
• 120 g parsley
• Rind of 1 lime
• 50 gr salt
• 50 gr sugar

1. Place the parsley leaves, along with Syrha and Citra leaves, to dry at 70°C. After about two hours, blend finely and sieve. Cut the sea bass filet into about 2 cm slices, season with the mixture of salt, sugar and lime zest. Refrigerate to marinate 30 minutes.
2. Rinse the fish filets in a bowl of water and ice, dry them and coat them completely with the Cress powder.
3. At this point, join all the filets in a food wrap, tighten well, and steam in a 52° oven at 8 to 12 minutes, depending on the size of the filets.
4. Cool in water and ice.

To make egg pasta

• 135 g of 00 flour
• 135 g of remilled semolina
• 210 g egg yolk
• 40 g egg white
• Leaves of Zorri Cress, Daikon Cress, Kyona Mustard Cress

1. Mix flours, add egg yolk and knead until silky and smooth.
2. Seal in a vacuum bag and set aside to rest for an hour in the refrigerator.
3. Roll out the dough until it is almost to the correct thickness, then spray the pasta sheet with cold water, and quickly arrange the leaves of the various Cress on top, in order to impart a slight spiciness to the dough sheet.
4. Cover the first sheet of dough with another layer and then run it through the pasta machine to the desired thickness.

Sea bass stuffing

• 250 g white pulp of sea bass
• 40 g of mascarpone cheese
• Grated zest of 1 lemon
• 20 g finely chopped chives
• 10 g fresh lemon juice

1. For the white sea bass pulp, steam the heads of the sea bass for 8 minutes, strip them, taking care not to leave any scales behind.
2. Process the resulting pulp with all the ingredients in a food mixer, using the paddle attachment, until the mixture is smooth and consistent.
3. Adjust salt and place in refrigerator to rest.

Sea bass and langoustine sauce

• 500 g white fish bones
• 150 g langoustine heads (without eyes)
• 1 fennel
• 1 white onion
• 2 celery ribs
• 3 cloves of garlic
• 50 g parsley
• Rind of 1 lemon
• 1 lemongrass stick
• 2 bay leaves
• 300 ml dry white wine
• 200 g fresh butter
• 50 g citra leaves

1. Toast the fish bones and langoustine heads in a 180°C oven until golden brown.
2. Meanwhile, in a saucepan brown the celery, fennel, onion and garlic cloves.
3. Add the bones and roasted carapaces, deglaze with white wine, once the alcohol has evaporated, cover with ice and cold water.
4. Add the herbs and aromatic parts. Boil the sauce 50 minutes, then strain the liquid with a sieve, and set to reduce to the right density.
5. At this point, remove the sauce from the heat - it should reach a temperature of 70°C - add the Citra Cress leaves, leave to infuse for another 30 minutes.
6. After the time has elapsed, strain the sauce and whip it with fresh butter to desired consistency.

Wheatgrass oil

• 6 batches of Wheatgrass
• 250 g of seed oil

1. Blend wheatgrass leaves with oil for 12 minutes, until oil reaches 65°C .
2. Strain and separate from the vegetation water.

Langoustine oil

• 300 g langoustine shells
• 500 g seed oil
• 3 shallots
• 50 g datterini tomatoes
• 1 clove of garlic
• 20 g parsley leaves

1. In a saucepan, toast shrimp carapaces with seed oil, then add shallots, garlic, and cherry tomatoes, sauté and cover with remaining seed oil.
2. Add parsley and cook for 45 minutes. Strain and cool.

Cream of zucchini

• 400 g of zucchini (outer green part)
• 150 g inner white part of zucchini
• 3 chopped shallots
• 5 basil leaves

1. Blanch the green part of the zucchini in salted water and cool in water and ice.
2. In a saucepan, sauté the shallot with the white part of the zucchini; once softened, add the blanched green part.
3. Add a little vegetable broth, the basil leaves and cook with the lid on for 5 minutes.
4. Blend by emulsifying with olive oil.

Crispy zucchini flowers

1. Clean the flowers from the earth and central pistil, open and place them between two sheets of baking paper lightly greased with oil.
2. Place the closed sheets of baking paper between two baking sheets and bake at 150°C for 15 to 20 minutes.
3. As soon as they are ready, add salt.

Chef: Gaetano Trovato

Source: REPORTER GOURMET