Boneless Parrot Fish, Mild Curry Sauce, Nuts And Tomato Bread With Spicy Oil

Boneless Parrot Fish, Mild Curry Sauce, Nuts And Tomato Bread With Spicy Oil
Sant Pau
Chef: Carme Ruscalleda
Country: España
City: 08395 Sant Pol de Mar.(Barcelona)
Address: Carrer Nou, 10.
(+34) 937600662.

Carme Ruscalleda is in a state of culinary grace. Her reverse cannelloni was a daring success of how to turn a traditional dish literally inside out. Her applied intelligence altered the leading roles of the dish, converting the meat, a combination of beef, pork and chicken, into the main ingredient, taking on the form of a roll, internalizing the pasta and béchamel which are transformed into garnish and sauce to serve the meat. Her audacious approach is captured in smaller works of gastronomy as well: Asian jellyfish with tomato soup, toasted bread and figs; “whole-wheat” calamari with its spleen, ink and mushroom brittle and this doctoral parrot fish with scales. So what is the real merit of this dish? Nothing more and nothing less than bringing the frying of fish to a level of creativity and perfection that has never been reached before in cuisine. The fish, a very costly and sought after species called raons (or rasons), are presented in filets, the side with skin and scales is breaded before frying which causes them to separate from the filet leaving the white part of the filets utterly juicy. The impeccable technique is further exalted by the added delicacy of a refined curry sauce, assorted nuts (pine nuts, pistachios and raisins), an original canapé of bread with tomato, pepper leaf crisp and a lightly spicy oil of vanilla and pepper. Light and color apportioned to a technologically advanced approach to frying.

The Recipe

The Fish


Separate the filets from the fish, set the scales aside. Remove the small dorsal bones, cutting with a thin, sharp knife from top to bottom like a wedge to remove them all at once.


The Curry Sauce
Vegetable base:

  • 2 leeks
  • 2 onions
  • 2 carrots
  • 1 celery stalk
  • 1 bunch of parsley
  • 1/2 bay leaf
  • a sprinkle of thyme
  • 2 liters of water.
  • For the curry:
  • 1 Golden apple
  • 1 shallot
  • 1 knob of butter
  • 80 ml dry Sherry
  • 2 teaspoons curry
  • 500 ml vegetable stock
  • 100 ml milk cream.


Vegetable base:

Cut the vegetables into a coarse brunoise and lightly sauté with a ribbon of oil. Add the boiling purified water and cook for 30 minutes. Strain without pressing.
For the curry:
Grate the apple and thinly slice the shallot, sauté with a little oil, salt and white pepper (they must be cooked thoroughly and slightly browned). Deglaze with the Sherry, add the curry and leave to lightly sauté for a moment. Add the hot vegetable stock and cook on low heat for 20 minutes. Add to the cream and cook for 2 minutes more. Blend finely and strain. Refrigerate.

Tomato Bread


Cut the bread into rectangles 6 cm long and 1.5 cm wide and thick. Dry out under the salamander.
Dress a ripe tomato sliced in half with oil and salt.
Brush the bread completely with the open tomato. Set aside.


Vanilla And Pepper Oil

  • 50 ml olive oil (the necessary amount to cover the vanilla and pepper mix)
  • 1 vanilla bean
  • 20 g fresh pepper
  • salt.


Open the vanilla bean and scrape out all the pulp with a knife or spoon. Place the vanilla pulp in a bowl with the pepper, cover with the oil and mix together well. Salt to taste and refrigerate.

Pepper Leaf Crisp


Wash the pepper leaves and cut them into a coarse julienne. Fry, dry, salt and leave on top of absorbent paper.

The Nyoca

  • Pine nuts
  • Pistachios
  • California raisins.


Cut the nuts and raisins into even pieces. Refrigerate.

Assembly And Service


Prepare the nyoca in a sauté pan with a ribbon of oil: lightly sauté the mixture.
In another sauté pan an abundant amount of very hot oil fry the fish filets (previously salted and lightly breaded, with low gluten flour on the meat side only). Set them aside on absorbent paper.
Dress the plate with a few ribbons of curry sauce, place a piece of tomato bread on top and a fish filet lined up parallel to the bread. Top with two more filets, crosswise over the first assembly. Crown with the nyoca and add six drops of the vanilla-pepper oil. Finish with the pepper leaf crisp.