300 g of char fillets (skin and bones removed)
8 slices of pancetta
Small bunches of wild fennel
2 garlic cloves
A mix of celery, carrot, and onion
1/2 liter of whole milk
1 boiled potato
Extra virgin olive oil from Lake Garda
Salt and pepper
Pomegranate
For the fondue:
1/2 cup of whole milk
350 g of finely chopped spressa cheese
Salt and white pepper
Difficulty: Medium
Preparation time: 1 hour for preparation, 10 minutes for cooking
method
Coat the steel tubes typically used in pastry with a strip of parchment paper, wrap two slices of bacon around the paper, and cover with another strip of parchment paper. Secure with a loop of kitchen twine. Bake in the oven for 8-10 minutes at 150°C (302°F).
Sear the char in a pan on both sides in a sauté with garlic and a mix of celery, carrot, and onion, with a little oil. Cover with milk and cook until fully done.
Blend finely with a hand blender and thicken with boiled potato passed through a potato ricer.
For the fondue, bring the milk to a boil in a saucepan, add the cheese, and stir until fully melted.
Season with salt and pepper. Coat the bottom of the plate with the cheese fondue, and using a piping bag, fill the bacon cannoli with the char mixture and place them on the fondue. Decorate with fennel fronds and a few pomegranate seeds.
Optional: a drizzle of Modena balsamic vinegar.
