THENGREDIENTS X 2:
2 swordfish cutlets of 250 g each. with the bone
250 ml whole milk
1 large egg
Maldon salt and ground black pepper
250 g flour 0
180 g panko (jap breadcrumbs)
160 g ghee.
For the Egg Salad:
4 almost hard-boiled eggs (6 min from boiling), cooled and shelled
100 g mayonnaise
1 tablespoon of Dijon mustard
1 and 1/2 tablespoons of chopped red onion
1 and 1/2 tablespoons of chopped celery stalk
1 tablespoon of small salted capers, rinsed and drained
1 bunch of chives, finely chopped
cayenne pepper
Maldon salt and freshly ground black pepper.
Swordfish cutlet and egg salad. Recipe by Josh Niland, photo by Rob Palmer, taken from “From the head to the bone” (Giunti).
Method
Place each swordfish cutlet between two sheets of parchment paper and beat them with a meat mallet until you get a thickness of about 2-3mm.
Pour the milk and egg into a shallow bowl, add salt and mix with a whisk. Put the flour and panko in two flat pans or on two plates.
Pass the cutlets first in the flourshaking the excess, then in the egg mix, letting the excess drain drain. In the end bread them in pankopressing them firmly so that they cover well over the entire surface.
Melt half of the ghee in a cast iron skillet over medium heat. Put a cutlet in it and cook it for 4 minutes, moving the pan to rotate the fish inside it in the hot ghee and turning it halfway through cooking.
Season with salt and pepper, then transfer it to a plate lined with kitchen paper. Do the same with the remaining ghee and the other cutlet.
To make egg salad
Cut the almost hard-boiled eggs in half lengthwise. Mix all the other ingredients together in the bowl that you will put on the table, then place the half eggs on top. Season with salt and pepper and serve with swordfish cutlets.
The décor idea
The “Schnitzel”, Viennese schnitzel, is a prima donnaa classic of the classics, so even in the original version with swordfish triumphs in the nude version. On the table, all white, essential shapes, no yielding to the decor. Just her.
“From head to bone. Cooking fish without waste “by Josh Niland with photos by Rob Palmer (Giunti)
Nothing is thrown away
A beautiful manual. From head to bone. Cooking fish without waste (Giunti) captures for the splendid images (it’s not easy!) And for the mastery of chef Niland.
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