INGREDIENTS:6-ounce swordfish fillet as needed, celery root truffle mashed potatoes (recipe follows) as needed, preserved lemons (recipe follows) as needed, eggplant caviar (recipe follows) to taste, salt and pepper for garnish, potato chips and truffle oilPreserved Lemons: 10 lemons 2 Tbsp. kosher salt 4 bay leaves 10 black peppercorns 10 to 12 lemons, juice only ½ cup olive oil 6 garlic clovesEggplant Caviar: 1 pound eggplant as needed, oil for frying 2 tsp. paprika ½ tsp. cayenne pepper 1 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.