Prepare the swordfish several hours before serving: Using a long, thin-bladed knife trim the swordfish into a neat
Mix together the tarragon, parsley, chervil and chives in a bowl and spread out on a small tray. Unwrap the cylinder of swordfish and lightly season with salt and freshly ground pepper. In a cast-iron pan heat the olive oil until almost smoking. Add the swordfish and sear quickly and evenly, keeping it rare inside. Remove the swordfish from the pan and allow to cool before brushing with a thin layer of grain mustard. Roll the swordfish in the herb mixture so that the entire piece is coated in the herbs. Roll the herbed swordfish in several layers of cling-film and refrigerate while preparing the rest of the dish.
Drain the lemon peel from the lemon a la Grecque. Cut the cherry tomatoes into quarters. Cut the red capsicum and Spanish onion into
Season the diced swordfish with salt and freshly ground pepper and add a little of the lemon a la Grecque to taste. Let it stand at room temperature for 10 minutes to allow the swordfish to marinate in the lemon a la Grecque and for the flavours to penetrate.
Unwrap the seared swordfish and with a sharp knife slice it into 12 neat medallions. Brush each slice with the remaining extra virgin olive oil and lightly season with salt, freshly ground pepper and a squeeze of fresh lemon.
Place a rectangular mould, 8.5 cm long, 5.5 cm wide by 3.5 cm deep, into the centre of a chilled plate and spoon a quarter of the diced swordfish into it, pressing down with the back of a spoon so that it is evenly and tightly packed together. Gently remove the mould and place 3 overlapping slices of the seared swordfish onto the diced swordfish. Divide the vegetables between 4 servings and spoon neatly around the swordfish. Garnish with the baby basil leaves.
© 2005 Liam Tomlin. All rights reserved.