Seared and Tartare of Swordfish with Lemon a la Grecque



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


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 5mm dice. Cover with cling-film and refrigerate until ready to use.

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 5mm dice. Remove the tips of the asparagus and slice each one in half lengthways. Cut the asparagus spears and fennel into thin slices at an angle. Place all the vegetables into a bowl and add the olives and lemon peel. Dress with 20ml of the extra virgin olive oil and season to taste with salt and freshly ground pepper.

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.