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Dairy
Easy
1 Hour
Diets 
I will never forget this light and fresh dish that I enjoyed on a trip to Verona with my father.
1 tablespoon Tuscanini Olive Oil
1 large/US extra-large egg
50 grams/1/3 cup Italian ’00’ flour
150 grams/2/3 cup whole/full-fat milk
Tuscanini Sea Salt, to taste
black pepper, to taste
nutmeg, to taste
2 tablespoons Tuscanini Olive Oil, plus extra for frying
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
500 grams/1 pound 2 ounces sea bass fillets
250 milliliters/1 cup white wine, such as Tuscanini White Cooking Wine
200 grams/7 ounces fresh Datterini cherry tomatoes, halved
small bunch of fresh basil or fennel fronds
20 grams/1 and 1/3 tablespoons unsalted butter
1 litre/4 cups milk or vegetable stock, warmed
40 grams/1/4 cup Italian ‘00’ flour
1 teaspoon finely grated nutmeg
In a bowl, whisk together all the ingredients for the crêpes. Leave the batter to rest; the longer it is left, the better it will be.
Evenly coat the base of a nonstick pan with a little olive oil. Heat the oil over a medium heat, then pour a small ladleful of batter into the center of the pan. Gently roll the pan until a thin layer of batter covers the surface. Cook until the underside is golden, then flip over and cook the other side. Stack the cooked crêpes on a warmed plate and set aside.
In a large pan, heat the oil. Add the garlic and sea bass fillets to the pan and cook over a medium heat for two to three minutes. Pour in the wine and allow it to reduce a little. Add the tomatoes and basil or fennel, then simmer for about six to eight minutes until the fish is opaque. Season well then leave to cool. Using a handheld/immersion blender, purée the mixture to a coarse texture.
Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan/ 400 degrees Fahrenheit/Gas 6.
Spread a tablespoonful of the fish purée onto one of the crêpes. Loosely roll up the crêpe and place it in a buttered ovenproof dish. Repeat until all the crêpes are used up.
Melt the butter in a saucepan. Mix in the flour, ensuring there are no lumps. Add the warm milk or broth and some salt, then slowly bring the mixture to the boil. Continue stirring until the sauce becomes thick and creamy. Taste to check the seasoning, adding more salt and nutmeg as needed.
Pour the béchamel sauce over the crêpes and bake in the preheated oven for about 20 minutes until golden.
From Cucina del Veneto: Delicious Recipes from Venice & Northeast Italy by Ursula Ferrigno, published by Ryland Peters & Small
Photographs by Clare Winfield © Ryland Peters & Small 2024
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