Frijobel, Tiefkühlprodukte.
MIT MANGOSAUCE UND MARACUJÁ
2 Frijobel swordfish steaks
4 cloves of garlic
Lemon juice
Himalayan salt in grinder
1 pinch of white pepper
80 ml olive oil
1/2 tablespoon pink peppercorn
1 tablespoon chopped marjoram, organic
350ml water
a knob of butter
1/2 small onion
Salt, as needed
Mango and Passion Fruit Sauce:
1/2 mango
4 passion fruit
1/2 tablespoon corn starch
5 tablespoons water
1 tablespoon sugar
STEP BY STEP
Start by seasoning the fish with salt, two chopped garlic cloves, pepper and lemon juice. Reserve overnight.
Heat the olive oil and add two laminated garlic cloves. Let them release their aroma for 1 minute and add the fish.
Let it brown on both sides and add the pink pepper and the herb, finely chopped. Cook until the fish is well cooked on both sides.
Meanwhile, heat the water and add the chopped onion and the butter. Season with salt and, when it comes to a boil, add the rice.
Remove the pulp from the passion fruit and leave the seeds. Dissolve the starch in a little water and add the rest to a saucepan. Mix and cook, over low heat, with the pan covered for about 12 minutes.
Add the sugar and the passion fruit pulp and half the mango, diced, bring to a low heat. Stir and boil for 2-3 minutes.
Add the starch, wrap with a wire whisk and let it thicken a little. Add the remaining diced mango into cubes, fold and let cool before using.
Serve the fish drizzled with the sauce and wild rice.
