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

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.