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Method

For the cured swordfish
Carefully clean the swordfish
Mix all the ingredients together.
Cover the swordfish with the mixture of ingredients.
Keep refrigerated for 22 minutes.

 
Marinated chipotle chilli mousse
Mix the ingredients together and emulsify just before serving.


Fried fish skin with scales
Carefully clean the fish skin.

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Method

For the cured swordfish
Carefully clean the swordfish
Mix all the ingredients together.
Cover the swordfish with the mixture of ingredients.
Keep refrigerated for 22 minutes.

 
Marinated chipotle chilli mousse
Mix the ingredients together and emulsify just before serving.


Fried fish skin with scales
Carefully clean the fish skin.
Mould it before frying.
Place on paper towels to remove the excess oil from the fryer.
Serve immediately.

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Ingredients 4 persons
  • For the cured swordfish
  • 150 g swordfish
  • 5 g grapefruit zest
  • 2 g lime zest
  • 6 g Sea of Cortez salt
  • 4 g Szechuan pepper
  • 2 g white sugar
  • 10 g cider vinegar
  • 4 g agave honey
  • For marinated chipotle chilli mousse
  • 5 cl agave honey
  • 10 g marinated chipotle chilli
  • 2 g sugar cane
  • 10 g water
  • For fried fish skin with scales
  • 25 g fish skin with small scales (red snapper)
  • 10 cl corn oil
Recipes. The Cook & Chef Institute