In the second episode of Hasta la Cocina con… Chef Ricardo Rendón teaches us how to prepare a delicious pickled marlin and tells us a bit about his quarantine.
Chef Ricardo Rendón from The Bob Marlin restaurant, located in Mexico City’s Colonia Condesa, is a specialist in seafood cuisine, mainly typical of the State of Sinaloa. When talking about quarantine, Chef Ricardo Rendón tells us that it is best to keep it up to date and try to follow the routine as much as possible, not to think that it is a vacation period, to continue doing work from home and routine, so that the return is not difficult. A good advice that he gives us is to take advantage of this time to cook more and if you are not one of those who cook, it is just the moment to learn.
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Another of the chef’s tips is to try to make dishes that can be preserved, can be frozen, saved as canned or can be used to prepare other meals. Like this pickled marlin, which is an easy recipe and with ingredients that you can simply have on hand, it is recommended to eat cold.
MARLIN IN PICKLED WITH CHEF RICARDO RENDÓN
- 1 red onion in julienne
- 2 carrots, julienned
- 1/8 of a cabbage or cabbage
- 350 g marlin, coarsely chopped
- 8 ball peppers
- Colima salt
- 1 tbsp. oregano
- 6 bay leaves
- 4 garlic
- 8 nails
- 2 tbsp. oil
- 1/2 tbsp Butter
- 1 cup of water
- 1 cup of vinegar
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