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Recipe Facadon candied at beet, raspberry, and ... chocolate!

Wenn Sie gerne Genres und etwas Neues mischen, ist dieses Rezept genau das Richtige für Sie! Halloween Cooklette wurde 2011 unter der Leitung von Chefkoch Sébastien Guénard vom Pariser Restaurant „Miroir“ zum Halloween-Cooklette gewählt. Es ist jedoch schnell und supereinfach zuzubereiten, also hop, hop, lasst uns anfangen, die Galerie zu beeindrucken!

Espadon confit à la betterave, framboise, et... chocolat !

Preparation time:

30 Minuten

Heat treatment time:

40 min

Shelf life:

Conserver au frais (<6°C)

Difficulty:

Community rating:

Ingredients

Number of persons: 4 Leute

4 Schwertfischsteaks (120 g/Stück), in Würfel geschnitten
300 g gekochte Rote Bete
80 g 60 % dunkle Schokolade
1 Körbchen Himbeeren à 125 g
40 g Weinessig
Olivenöl
Espelette-Pfeffer
Salz und Pfeffer

Preparation

Discover the Halloween cooklet recipe that took place on October 28, 2011! Around Chef Sébastien Guénard (restaurant "Miroir", Paris 18th), 12 people were able to make a recipe as amazing as it is delicious ...

Cut the beets into cubes.
Heat the olive oil in a saucepan.
Put the beets to do without coloring for 4-5 min.
Add the raspberries. Crush them slightly and season. Cook for 5 min.
Add the vinegar and let evaporate, then add the chocolate and melt it.
Put the swordfish cubes in the jars.
Then put the hot beet condiment directly in the pots.
Close and proceed to heat treatment for 40 minutes at 100 ° C.