Italian
Sea Bass Bon Bon
by Gambero Rosso · 452K subscribers on YouTube
An elegant appetizer of thin raw sea bass slices wrapped around mozzarella and tomato, served with a hot sauce of fish broth, olives, and marjoram.
- Difficulty
- medium
Ingredients
12 items- Sea BassWhole sea bass for fillets and bones
- MozzarellaSmall piece per bon bon
- TomatoFresh tomato, diced
- MarjoramFresh or dried marjoram
- Extra Virgin Olive OilExtra virgin olive oil
- SaltTo taste
- Fish BrothFish broth made from sea bass bones
- GarlicCloves of garlic
- OlivesGood quality olives, preferably denocciolate sott'olio
- OnionSmall piece for the broth
- Cherry TomatoesCherry tomatoes for the broth
- Fresh Swiss Chard(optional) — For garnish (optional)
Method
- Prepare the fish broth: in a pot, roast the sea bass head and bones with a drizzle of oil, a clove of garlic, a piece of onion, and two cherry tomatoes. Add water and simmer for about 20 minutes. Strain and set aside.
- Fillet the sea bass, keeping the skin on. Cut the fillets into thin slices.
- Lay the slices slightly overlapping on a sheet of plastic wrap. Gently pound with a meat mallet to make them very thin.
- Place a small piece of mozzarella and a bit of tomato in the center. Season with marjoram, a drizzle of oil, and a pinch of salt.
- Fold the plastic wrap to form a tight bon bon. Repeat for each portion.
- For the sauce: in a small pan with oil, sauté a clove of garlic, then add marjoram and a ladle of fish broth. Add two olives and let the flavors meld.
- Serve the bon bon hot, spoon the sauce over, and garnish with fresh herbs.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
