Chef Shaiful Bin Kassim of the Nautilus seafood restaurant at The Yas Hotel
Ingredients
140g Seabass fillet (skin on)
40ml olive oil
lemon wedge
salt to taste
crushed black pepper to taste
king crab leg
3g chopped chives
10ml lemon juice
30g flour
20g egg yolk
10g dry pequillo pepper
10g white breadcrumbs
10g roasted almonds
20ml chicken stock
50ml thick cream
50ml reduced chicken stock
30g celeriac, peeled and cut into chunks
30ml milk
20g butter
Method
- Clean the sea bass. Season with salt and pepper
- Heat olive oil in a pan. Add the fish; cook for 4 minutes until the skin is crispy and golden-brown. Turn the fish, finish it with a touch of stock, remove from the pan and squeeze lemon over
- To make the cannelloni filling, cook the king crab leg in court bouillon for 30 minutes. Take it out and remove the meat from the shell – you need about 40g. Place the clean crab meat in a bowl; add sliced chives, lemon juice, salt and pepper
- To make the pasta, place the flour in the mixer with salt and olive oil. Slowly add egg yolks until ready. Remove the dough, cover it with a wet towel and allow it to rest for 30-45 minutes
- Roll the pasta out in flat sheets, cut into the desired size, and add the crab filling. Roll into cannelloni shapes
- Make a romesco by putting pequillo pepper, almonds, and breadcrumbs into a food processor. Blend until completely red in colour
- Put the stock in a pan and bring to boil. Reduce the stock by half, then stir in two tablespoons of romesco. Add cream to make the sauce
- Place the celeriac in a saucepan and cover with milk. Bring to boil, then simmer until the celeriac is soft. Blend in a food processor; add salt and pepper and a bit of milk to make it smooth. Pass through a fine sieve
- Plate up as in the picture - cannelloni and romesco sauce on the bottom, fish on top, celeriac to the side
