Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Clean, drain and dry the herbs. Crumble the bread and melt the butter.
  2. Separate out the parsley leaves and remove the stems.
  3. Blend the crumbs with the butter, parsley, coriander and dill; season with salt.
  4. Cut the swordfish into four slices.
  5. Put a griddle on a high heat, add 3 spoonfuls of oils and, once hot, the swordfish....

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 METHOD

  1. Clean, drain and dry the herbs. Crumble the bread and melt the butter.
  2. Separate out the parsley leaves and remove the stems.
  3. Blend the crumbs with the butter, parsley, coriander and dill; season with salt.
  4. Cut the swordfish into four slices.
  5. Put a griddle on a high heat, add 3 spoonfuls of oils and, once hot, the swordfish. Season and seal the fish, browning it rapidly on both sides (if necessary seal in two rounds of two pieces).
  6. Add the walnuts to the bread and herbs and stir together..
  7. Place the swordfish fillets on a baking tray and cover evenly with the bread mix.
  8. Grill the bread, walnut and herb covering until golden, while finishing cooking the fish (make sure your timings are good otherwise the fish will dry out).
  9. Serve the fish au gratin with a creamed turnip garnish.

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Ingredients 4 persons
  • THE OCTOPUS
  • 1 octopus
  • 1 onion
  • 1 stick of celery
  • 1 carrot
  • 1 spoonful of salt
  • THE SAUCE
  • 1 small handful of fresh coriander
  • ½ of green bell pepper
  • ½ spoonful of sweet paprika
  • 2 garlic cloves
  • Ground cumin
  • 1 spoonful of olive oil
  • Spicy sauce (to taste)
  • 4 spoonfuls of alcohol vinegar.
Recipes. The Cook & Chef Institute