Name: Seared and Tartare of Swordfish with Lemon a la Grecque
Yield: Serves 4
Ingredients: 20 Picked Baby basil leaves; Salt; Freshly ground pepper; 25ml Extra virgin olive oil; 1 Lemon; 1 Stick baby fennel; 20 Baby kalamata olives; 2 Green asparagus spears, peeled, blanched and refreshed; 1 Spanish onion, peeled; Lemon a la Grecque, from peel of 1 lemon; 5g Chives, sliced; 25ml Olive oil; 20g Grain mustard; 3 Cherry tomatoes; 1 Red capsicum, blanched; 5g Chervil, chopped; 5g Tarragon, chopped; 5g Flat leaf parsley, chopped; 600g Tail piece of swordfish, skin and sinew removed

Liam Tomlin

Seared and Tartare of Swordfish with Lemon a la Grecque

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

600g Tail piece of swordfish, skin and sinew removed
5g Tarragon, chopped
5

Fish course
Pescatarian
Gluten-free

Method

Prepare the swordfish several hours before serving: Using a long, thin-bladed knife trim the swordfish into a neat 400g cylinder. Wrap tightly in several layers of cling-film and refrigerate until ready to use. Cut the remaining outer layer of the swordfish into 5<

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method