Sea bass two ways: quenelle in fish fumet and roulade with seafood and shrimp bisque reduction



In my previous post I promised you two recipes we prepared during the the course at the cooking school Salotto del Gusto with Chef Maurizio Dall'Omo.

 

As impressive and fancy as they look, they were both quite simple and really let the main ingredient to shine through. They are perfect to serve at a dinner party: I promise your guests will think you slaved away in the kitchen all day.

 

 

It is hard to give you exact quantities as there were so many of us, but I would calculate one average sized Mediterranean sea bass per diner, if you are making both courses.

Sea bass quenelle in fish fumet

As a starter we made a sea bass quenelle in a fish fumet. The fumet was exceptional, so simple and essential, yet full of flavor... the true essence of the sea in a spoonful. The quenelle was extremely delicate in texture and taste and perfectly accentuated by the thyme.

Good bye Elba!

We are home!

Yes, I miss the sunny beaches, the crystal clear waters, the good company and the fabulous food. I miss watching my childrens' toes wiggle in the sand, hearing their squeals of pure pleasure in the water. It makes me happy when I see them relishing in their new-found freedom, the absolute liberty to run around without clothes on, to get dirty and wet to their hearts' delight, to eat ripe peaches with sandy hands and not worry about the sweet juices running down their bare chests and dripping from their elbows. I loved kissing their warm, sun-kissed heads and tasting salt on my lips. I miss the beautiful evening light, the fresh fish and cool, creamy gelato we ate almost every day.



Fettucine with mussels, tomatoes, zucchini flowers and red peppers