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Foodxperience

Pan-fried redfish with carrot, mango and jalapeño

Pan-seared redfish with sweet and sour carrot, roasted mango, jalapeño, and spicy carrot sauce. The approximate purchase price per person is €3.35.

During the holidays, it's time to go all out with the most beautiful nostalgic and classic Christmas menus. Even during this period, it is possible to serve distinctive dishes and keep control of your costs. Our FoodXperience team got to work with products that, in our opinion, typify Christmas. Cost-effective, beautiful in presentation, and delicious in taste!

Ingredients

150gRedfish

5gFish sauce
500gCarrot juice
80gSushi vinegar
2gSesame oil
20gTom Ka Paste

100gCarrot ribbons
20gWater
20gWhite wine vinegar
20gSugar

Preparation

  1. Pat the fish dry.
  2. Sprinkle the fish with sea salt.
  3. Pour a layer of oil into a hot pan. Fry the fish skin-side down.
  4. Roast the fish on the skin until crispy. Then turn the fish over and add a knob of butter.
  5. Let it cook gently.

  1. Reduce the carrot juice with the tom ka paste by half.
  2. Add the remaining ingredients and blend with a hand blender.
  3. Thicken if necessary with cornstarch or Xanthana.

  1. Bring the water with vinegar and sugar to a boil.
  2. Pour this over the carrot ribbons and let cool.
  3. Store vacuum-sealed or in preserving jars.