Recipe Swordfish confit with beetroot, raspberry, and... chocolate!

If you are a fan of mixing genres and something new, this recipe is for you! Elected in 2011, Halloween Cooklette under the leadership of chef Sébastien Guénard of the Parisian restaurant 'Miroir', it is however quick and super easy to make so hop, hop, let's get started to impress the gallery!

Espadon confit à la betterave, framboise, et... chocolat !
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Preparation time:
30 min
Heat treatment time:
40 min
Difficulty:
Community rating:

Ingredients

Number of persons: 4 servings
  • 4 swordfish steaks (120 g/piece) cut into cubes
  • 300 g of cooked beets
  • 80 g of 60% dark chocolate
  • 1 punnet of raspberries of 125 g
  • 40 g of wine vinegar
  • Olive oil
  • Espelette pepper
  • Salt and pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diamètre : 70)

Preparation

Discover the recipe for the Halloween Cooklette which took place on October 28, 2011! Around chef Sébastien Guénard (restaurant “Miroir”, Paris 18th), 12 people were able to create a recipe that was as astonishing as it was delicious...

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

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