Name: Chartreuse of Swordfish
Yield: Serves 6
Cuisine: Australian
Ingredients: 2 large leeks, white part only, well-washed and thinly sliced; 1.2-1.5 kg skinned swordfish, cut into 4cm-thick slices - have the fishmonger remove any bloodline from the fish before slicing; 2-4 cloves garlic, thinly sliced; ½ bunch tarragon, leaves only; 500-600 g waxy potatoes, peeled and cut into 5mm-thick slices; 1 large brown onion, thinly sliced; 120-150 ml dry white wine or vermouth, such as Noilly Prat; 2 tablespoons Italian tomato passata; salt and freshly ground white pepper; 100 ml extra virgin olive oil; 2 bunches spinach, well-washed and coarse stalks removed; 2-3 large butter lettuces, washed and separated into leaves; a little olive oil; ½ bunch flat-leaf parsley, leaves only, well-washed

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The following dish is unusual, although recipes using similar ingredients originate from several areas in France. The name ‘chartreuse’ relates to the use of salad and vegetable leaves to encase a principal ingredient during cooking - a technique traditionally favoured by the Carthusian monks. Swordfish and tuna are both suitable for this dish. The long cooking time may seem alarming, but rest assured that the result is moist and very flavoursome - even more so if the fish is larded with an