Swordfish of the Strait in cubes

yescalabria_ferraro_01Ingredients and preparation for 4 people



400 g of swordfish

2 g of oregano

2 g of garlic

200 grams of purple potato

4 baby carrots

40g of EVO

salt and pepper.

Boil the potatoes in salted water. Peel and mash while still hot, season with salt, pepper and oil. In a saucepan heat the oil, garlic, oregano and the swordfish cubes and add the latest baby carrots. Bake for a few minutes and finish in the oven at 180° C for 3 minutes.


The Beetroot Cubes

80 g of beetroot

50 g of water

35 g of sugar

35 g of red vinegar

Cut the beetroot cubes and steam with all the other ingredients in a vacuum sealed bag for three minutes.


The Beetroot Sauce

400 g of beet

2 g of thyme

1 g of lemon peel.

Putting it all in a vacuum sealed bag and steam for 50 minutes steam, immediately after, blend and strain. Season with salt and pepper.


Red Onion Petals – sweet and sour

80 g of red onion

50 g of water

35 g of sugar

35 g of red vinegar

Cut the onion into petals and put in a vacuum sealed bag with all the other ingredients and steam for three minutes.


The Red Onion Jam

100 g of red onion

20 g of sugar

3 g of pepper

30 g of red vinegar

1 g of thyme.

Chop the onion and cook it with salt until all the liquid is eliminated, then add the sugar, thyme, pepper and continue to cook slowly. Finally add the vinegar.


Lemon Caramel 

400 g of juice and lemon peel

50 g of water

250 g sugar

150 g of glucose.

Combine all ingredients and slowly reduce over low heat.


Composition of the dish

At the base of the plate pour the beet sauce and lemon caramel; carefully lay down on top the cubes of swordfish with the baby carrots, the crushed purple potato, onion jam, beet cubes and the sweet and sour onion petals. Top off with a thread of EVO.