Swordfish from the Strait of Messina and salmoriglio

Yield: 4 servings


600 g swordfish

30 g extra-virgin olive oil

2 g thyme

1    clove of garlic

salt and pepper to taste

Pour olive oil into a heated pan, add thyme and a clove of garlic. Wait a few seconds, then add the four swordfish fillets and brown them on both sides, seasoning them with salt and pepper.

For the salmoriglio cream:

50 g parsley leaves

2 g garlic

2 g lemon peel

10 g lemon juice

100 g extra-virgin olive oil

1 g fresh oregano

salt and pepper to taste

Blanch the parsley leaves for a few seconds in salt and water, then cool it in ice and water, squeeze it thouroughly and add the remaining ingredients. Blend and place it in the freezer, then blend it again to make it into a fine green mixture and store it in the refrigerator.

The side dish:

4    baby carrots

3 g thyme

1    clove of poached garlic

30 g red Tropea onions

120 g purple potatoes

60 g cherry tomatoes

1 g icing sugar

2 g lemon peel

2 g sprouts

40 g chanterelle mushrooms

20 g extra-virgin olive oil

salt and pepper to taste

Cut the tomatoes in two and season them with salt, pepper, icing sugar, thyme and lemon peel. Let them dehydrate in a  80° oven for about 90 minutes. Boil the purple potatoes in salted water, peel them while still hot and cut them into dice. Cook the carrots and chanterelles in a pan with a drizzle of olive oil, thyme, garlic and an uncut onion (to be used as a flavouring ingredient and removed after cooking). Finally, add the diced potatoes and season with salt and pepper.

For the reduced balsamic vinegar:

200 g balsamic vinegar

40 g brow sugar

2 g thyme

1    clove of garlic

20 g red Tropea onion

1    leave of laurel

2 g black pepper grains

Mix all the ingredients together and let them cook very slowly in boiling water. Reduce them by  70%  until a creamy mixture is obtained, then hot-filter it.

The composition:

Pour the salmoriglio cream and brush it on the base of the plate, then add reduced balsamic vinegar and place the swordfish over it. Add the carrots, chanterelle mushrooms, purple potatoes and cherry tomatoes. Finally, add sprouts and a drizzle of olive oil.