The Main Dish of this Christmas, by Manu Balanzino ( The Gourmet Journal ), our Guest of the Month.

Crunchy Sea Bass, with Celery noodles and Onion Shells

Ingredients and Quantities: Serves 2

Crunchy Sea Bass
2 sea bass loins (220gr each)
1 egg white
1tbs-crushed nuts

Celery Noodles
1 celery stock
Extra virgin olive oil
Salt and white pepper

Red Onion Peels
1 red onion
1tbs olive oil
Salt and sugar

Other:
Pepper

Directions:

Crunchy Sea Bass
Split the sea bass into two loins of approximately 220gr each and fry in a very hot pan skin side down, burning it to a crisp. Coat the loins in egg whites and then with the crushed nuts. Fry it once again in the same very hot pan meat side down, set aside.

Celery Noodles
Clean the celery and with the help of a peeler, make noodles from each branch. At the last moment, add drops of olive oil, salt and freshly crushed white pepper.

Red Onion Peel
Peel and cut the red onion into segments, removing the skin. Place it an empty pot with a drop of olive oil, a touch of salt and sugar. Steam it for 40 minutes, until the onion is crunchy but not hard. Fry it quickly and set aside.

Assembly:
We place the red onion peels on the base of the plate on the base of the plate, on top of it, the crunchy sea bass loins and to finish, the celery noodles. Lastly, we give it a touch of black salt to the fish.