»feine adressen – finest« – Hamburg 4 18

finest gourmet | 35 b
Cannolo of Dentex with Endive, Gaeta Olives and Capers
This winter, top chef Antonino Montefusco from the Terrazza Bosquet of the Grand Hotel Excelsior Vittoria on the picturesque
Amalfi coast is offering his guests an exquisitely prepared Dentex. The sommelier of the restaurant, Natale Sicignano, recommends
a Fiano di Avellino Clos D'Haut Villa Diamante for this dish.
Ingredients for 4 persons
Preparation
Cannolo
✔ 1,200-1,300 g common dentex
✔ 10-12 smooth endive leaves
✔ 4 slices butter toast
✔ 1 egg yolk ✔ 40 g clarified butter
✔ Salt ✔ Pepper
Endive Cream
✔ 3 heads endive salad ✔ 4 anchovy fillets in oil
✔ 1 clove of garlic ✔ 30 g capers
✔ pitted and blanched Gaeta olives
✔ 20 g roasted pine nuts ✔ 0.3 g xanthan gum
Anchovy Caviar
✔ 100 ml anchovy sauce
✔ 40 ml water ✔ 1,4 g Agar Agar
✔ white pepper
Garnish
✔ olives ✔ roasted pine nuts
✔ pitted Gaeta olives ✔ 4 anchovy fillets
✔ 20 crimped endive tips
✔ 6 Capers
First, carefully wash the endive salad and boil it in plenty of
water with a pinch of salt for about 20 minutes. Drain and rinse
in ice water. In a casserole, fry a clove of garlic, anchovies, capers,
pine nuts and olives in a little oil. Then puree the mixture
together with the cooked endive salad and the xanthan gum until
it is fine and homogeneous and strain once.
Skin and bone the dentex and fillet. Divide the fillets into 12 cm
long and 4-5 cm wide pieces. Blanch the endive leaves in salted
water and quench in ice water.
Mix all the ingredients for the anchovy caviar well and heat to
90 degrees. Use a pipette or syringe to drop drops into cooled oil.
Rinse off the caviar beads.
Roll out the bread flat with a rolling pin, spread with egg and
cover with the endive leaves and the dentex. Roll up like a cannolo.
Put the clarified butter in a pan and brown the cannolo all
around, then cook at 180 degrees for another five minutes.
To serve, spread the heated endive cream on a preheated plate.
Place a cannolo on the cream and garnish with anchovy fillet,
anchovy caviar, pine nuts, olives, capers and endive tips.
© Fotos: UGO PONS SALABELLE