Swordfish cutlet with puntarelle salad - Italian recipes by GialloZafferano
The swordfish cutlet with puntarelle salad is a delicious seafood main course with a crunchy coating, served with lemon mayonnaise!
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- Swordfish cutlet with puntarelle salad
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Cooking tools:
- Mandoline
- Immersion blender
- Hand mixer
- Piping bag
- Spider strainer
- Paper towel
- Skillet
- Stove
- Refrigerator
- Mixing bowl
- Grater
- Cutting board
- Chef's knife
- Bread knife
- Measuring spoon
- Kitchen scale
Ingredients
- Swordfish 0.9 lb
- Panko 0.7 cup
- Corn flakes (unsalted) 5.3 cups
- Rice flour 1 cup
- Eggs 4
- Fine salt to taste
- Black pepper to taste
- Vegetable oil (for frying) 2.3 cups
- Puntarelle (chicory) 7 oz
- Extra virgin olive oil 5 tbsp
- Wildflower honey 1 ½ tbsp
- Old-fashioned mustard 2 tsp
- Lemon juice 1
- Water to taste
- Ice to taste
- Sunflower seed oil 1 ⅛ cup
- Egg yolks 3
- Lemon peel ½
- Oranges (the juice, the pulp, and the zest) 1
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