MARINATED LIONFISH WITH LEMON COMPOTE

MARINATED LIONFISH WITH LEMON COMPOTE

INGREDIENTS:

For the fish:

    • 1 lionfish
    • Plenty vinegar
    • 1 clove of garlic
    • Fresh thyme
    • Salt
    • Olive oil

 

For the lemon compote:

    • 6 average sized lemons
    • 1 lt. water
    • 500 gr. sugar
    • 100 gr. glucose



FISH PREPARATION:

Descale the fish, remove the viscera (guts and gills) and fillet the fish. Lay the fillets in a tray/container (skin side down) and add salt. Repeat for the rest of fillets by adding extra layers, in case you fillet more than one lionfish. Add vinegar until the fillets are covered and store them in a cool place for 6 – 8 hours. Remove the fillets from the marinade and rinse them thoroughly.

In a new tray, place the fillets in the same way by adding a layer of sliced garlic and fresh thyme. Cover the fillets with olive oil and store them in the fridge.

LEMON COMPOTE:

Debitter the lemons by blanching them in a pot with boiling water for 2 minutes. Repeat blanching for 4 times. At the same time, prepare the syrup with the rest of ingredients (1 lt. of water, 500 gr. of sugar and 100 gr. of glucose). After debittering, boil the lemons in the syrup for approximately one hour. Let the lemons cool, remove the seeds, and blend them well in a powerful mixer until they become a thick and firm cream. If needed, add syrup while blending.