Sea Bass Tortelloni with Crustacean Bisque
Sea bass is a white, textured fish that is native to the waters surrounding the western volcanic island of Ischia. While sea bass tend to live in cooler oceans, they also, somewhat unsually, inhabit the warmer waters of the Gulf of Naples, which gives Italian sea bass a slightly different flavour. We combine our sea bass with marscapone cheese to create a creamy, light filling for our tortelloni. We source our marscapone from Abbiategrasso, located southwest of Milan, where it has been produced since the 16th-century.
Our crustacean bisque is the perfect compliment for the flavour of the tortelloni. Bisques are originally of French origin, and are made from sauteèing crustaceans lightly in their shells, before simmering them in wine and other aromatic flavours to create a delicate broth. Our tortelloni sop up the bisque beautifully, creating a unique blend of sea flavours into each bite.
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Sea bass, White fish, Mascarpone, Breadcrumbs (wheat), Shallot, Pernod, Butter, Salt, Garlic, Crustacean shells, Onion, Celery, Carrot, Fennel, Anchovies, Tomatoes, Brandy, Star Anise, Black pepper
GARNISH INGREDIENTS: Samphire