Gourmet RecipesFillet of Red Bream with Cannelli Beans and Snow of Cod

Fillet of Red Bream with Cannelli Beans and Snow of Cod

Serves 4



White beans

  • 300g cannellini beans
  • 1 carrot
  • 1 celery
  • 1 clove garlic
  • 1 sprig rosemary


  • 500g tomatoes
  • 5g Kuzu
  • Salt
  • Peperoncino
  • 1 clove garlic

Garlic oil

  • 1/2 clove garlic
  • 500ml extra-virgin olive oil
  • Peperoncino

Red bream

  • 500g red bream

The powder of cod

  • 1 onion
  • Extra-virgin olive oil
  • 50ml white wine
  • 50ml milk
  • 50ml cream
  • 300g dried cod

San Daniele crisp

  • 200g San Daniele ham

Preparation dish

  • Pea shoots




White beans:

  1. Soak the Cannellini beans in water for eight hours. Cook over low heat with the carrot, celery, a clove of garlic and rosemary for about 50 minutes.
  2. Let them cool in their water and remove the skins covering them.


  1. Wash the tomatoes, cut in half, add a clove of garlic and simmer in a pan without added fat for ten minutes. Cover and allow to cool naturally. Filter through a cloth to extract the juice.
  2. Thick the sauce with Kuzu and add white beans. Season with salt and peperoncino.

Garlic oil:

  1. Pour the extra virgin olive oil into a vacuum bag with garlic (cut in half) and peperoncino.
  2. Close the bag and cook it at 50oC for a one hour steam. Cool and filter through.

Red bream:

  1. Carefully cut the red bream into fillets, taking care to also remove the skin. Cut into individual servings, add salt and place in a vacuum bag with garlic oil. Cook in a steam oven at 50oC for 17 minutes.
  2. Remove the fillets from the bag and dry them on paper.

The powder of cod:

  1. Braise the onion for 30 minutes with extra-virgin olive oil. Sprinkle with white wine and let this evaporate.
  2. Add milk and cream, and pour everything into a thermo-mix with the dried cod, cut into small pieces. Blend for 40 minutes at 90oC and pass this through a sieve.
  3. Cool and put the whole mixture into a siphon with two charges of gas and spray it into the liquid nitrogen.
  4. Remove from nitrogen. Blend all the ingredients finely and store at -24oC.

San Daniele crisp:

  1. Cut the San Daniele ham into small cubes and dry them at 70o C for one hour.
  2. Blend and place it over the red snapper.

Preparation dish:

  1. Put the sauce in a dish and add the red bream fillet. Sprinkle with the San Daniele ham crisps.
  2. Garnish with dried cod powder, salt and pea shoots.