Chartreuse of Swordfish

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