Swordfish Marrow N Wings

Chef Davin Waite shows you how to cook swordfish bone marrow and the vertebrate done chicken wing style.

Watch the video on Youtube: Swordfish Marrow Done Chicken Wing Style

Video by Sam Wells, Chef Epic.

Ingredients

• Swordfish Backbone

• Citrus oil

• Sugar

For the Korean chili wing sauce

• 1 part butter

• 1 part Korean chili paste

• 1 part seasoned rice vinegar

How to Prepare

1. For the Korean chili wing sauce: in a medium saucepan over medium heat, whisk butter, chili paste and rice vinegar together until butter melts and sauce becomes smooth. Set aside.

2. Take swordfish backbone and cut between each vertebrae (there is a sweet spot dead center). Scoop the jelly disc of marrow into a chilled shot glass rimmed with sugar, add a dash of citrus oil. Save the bones.

3. Fry bones (“wings”) for 4-6 minutes in a deep fryer. If you don’t have a fryer, you can pan fry over medium heat for 10-15 min. Alternatively, you can season with salt & pepper, then bake at 425F for 20-25 min.

4. Toss in chili sauce. Garnish with cilantro or chopped celery leaves. Serve with bone marrow shots!