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

Si vous êtes un adepte du mélange des genres et de l'inédit, cette recette est faite pour vous ! Elue en 2011, Cooklette d'halloween sous la houlette du chef Sébastien Guénard du restaurant parisien 'Miroir', elle est cependant rapide et ultra facile à réaliser alors hop, hop, on s'y met pour épater la galerie !

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

Preparation time:

30 min

Heat treatment time:

40 min

Shelf life:

Conserver au frais (<6°C)

Difficulty:

Community rating:

Ingredients

Number of persons: 4 personnes

4 pavés d'espadon (120 g/pièce) taillés en cube
300 g de betteraves cuites
80 g de chocolat noir à 60%
1 barquette de framboise de 125 g
40 g de vinaigre de vin
Huile d'olive
Piment d'espelette
Sel et poivre

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.