Recipe for Caramelized Ling Cod and Mango

Preparation of the mangoes: Cut the mango in half along the pit. Try to cut as close to the pit as possible and follow its curve to minimize loss of fruit. Using your knife, create a grid pattern on the flesh. For this, make incisions deep enough, but be careful not to pierce the skin. Apply pressure under the skin to "pop out" the pieces. Finally, cut the cubes at their bases. Reserve them in a bowl. Make a dry caramel in a pan. When it takes on a nice amber color, add the butter and then the lemon juice. Add the mango, mix, and set aside.

Preparation of the sheets: Preheat the oven to 150 °C. Whisk all the ingredients in a bowl. Fill the silicone mold. Bake for 9 minutes. Let cool slightly before handling.

Cooking the fillets: Preheat the oven to 180 °C. Rinse the fillets under cold water and then dry them. Cut the fillets in half. Grease a dish and place the fillets in it. Brush the fillets with oil using a brush. Season with salt, pepper, and sprinkle with chili powder. Bake for 15 minutes.

To finish the presentation: Place a mold on the plate and fill it with mango. Remove the mold and add a piece of fish on top of the mango. Grate a little lime over it. Place a crisp against the fish and serve.