[usr 3]
Remove the skin from the fish and cut into slices no larger than 1 cm
Prepare the red pepper coulis (or purchased in a jar)
Spinach:
Cook the spinach raw in butter, salt and pepper, drain,
Swordfish:
Pepper the slices of fish, sear on each side in olive oil, depending on the thickness, for 1 to 2 minutes on each side over high heat, pat dry on absorbent paper.
Topping:
Peel the untreated lemons, cut the skins into a fine brunoise, blanch, chop the chervil
Dressing:
In a circle in the center of the plate, lay out some spinach, surround the plate with paprika and a few pink peppercorns, add lemon brunoise and chopped chervil,
Mount the balsamic butter caramel off the heat, season with pepper, streak the entire plate with the sauce on one side and the red pepper coulis on the other.
Balsamic caramel:
Kikkoman soy sauce 8 cl, balsamic vinegar 7 cl, veal jus (or cubes), liquid caramel 8 cl.
Reduce the balsamic vinegar, prepare a caramel, moisten with the soy sauce then the veal juice, finally add the caramel
