Cured swordfish, fried red snapper skin, onion shoots, marinated chipotle chilli mousse
0.25 h
4 raciones
Difficulty:
Muy fácil
Ingredients
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 oilCured swordfish
fried red snapper skin
onion shoots
marinated chipotle chilli mousse
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.
