Sea bass is a white fish with delicate flesh 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 unusually, inhabit the warmer lagoons off of Naples, which gives our Italian sea bass a much sweeter flavour. This week, we've gone a step further, infusing the dough of our tortelloni with squid ink, imparting an onyx hue and intensifying the deep, Mediterranean flavour of this show-stopping seafood dish.
Our sea bass tortelloni are paired with a blushing yellow datterini tomato sauce, renowned for their inviting sweetness. The first record of Italian tomatoes dates back to 1548, but, back then, tomatoes were seen purely as decorative arrangements, for they were believed to be poisonous. The truth of the matter, of course, was that wealthy Europeans, in all their grandeur, insisted on using pewter plates, which were high in toxic lead. It wasn’t, therefore, until the 17th or 18th century that tomatoes became essential to Italian cuisine. Each datterini tomato is small, fleshy and sweet, and complement the salty sea flavours of our sea bass and squid ink beautifully. This dish is finished with a garnish of samphire, known poetically as asparagi di mare - asparagus of the sea.
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat flour, Egg, Durum Wheat Flour, Salt), Sea Bass, White fish, Mascarpone, Shallot, Pernod, Butter, Salt, Garlic, Squid Ink, Yellow Tomato
GARNISH INGREDIENTS: Samphire
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Squid Ink Sea Bass Tortelloni with Yellow Tomato Sauce & Samphire
|Squid Ink Sea Bass Tortelloni||175g||480kCal|
|Yellow Tomato Sauce||155g||80kCal|
Please note the above nutritional guidance is based on our estimates only.