Seared and Tartare of Swordfish with Lemon a la Grecque

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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

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<