Grilled Swordfish Nicoise with Tapenade Beurre Blanc

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Ingredients

  • 12 Small kipfler potatoes
  • 100ml Pesto
  • 1 Lemon
  • 6 Marinated anchovy fillets
  • 12 Pieces semi dried tomatoes
  • 6 Quail eggs, boiled for 2 minutes, refreshed and peeled
  • 50g Tapenade
  • 150ml Beurre blanc
  • 4 × 140g Swordfish portions
  • 25ml Extra virgin olive oil
  • 80g French beans, topped, tailed and blanched
  • 30g Olives, sliced
  • 12 sprigs flat leaf parsley
  • 12 Baby basil leaves
  • Salt
  • Freshly ground pepper

Method

Pre-heat the oven to 140°C. Heat a grill plate over a high heat. Scrub the kipfler potatoes under cold, running water and cook in salted water for 20 minutes until tender. Peel the potatoes whilst still hot and place into a bowl. Crush the potatoes with a fork and add the pesto to taste - the potatoes should be a deep green colour. Season to taste with salt, freshly ground pepper and a squeeze of lemon. Cover with cling-film and keep warm while preparing the rest of the dish.

Cut the anchovies in half and lay a piece inside each of the semi dried tomatoes. Fold over the tomatoes to enclose the anchovy so that the skin side of the tomato is exposed.

Cut the quail eggs in half and lightly season with salt and freshly ground pepper. Warm the quail eggs and semi dried tomatoes in the oven. Whisk the tapenade into the beurre blanc to taste. The sauce will become charcoal in colour. Check the seasoning and adjust if necessary with salt, freshly ground pepper and a squeeze of lemon.

Season the swordfish with salt and freshly ground pepper and brush with a little olive oil. Cook the swordfish on the grill plate for 2 - 3 minutes on both sides, turning the fish at a 90° angle to achieve lattice grill marks. The swordfish should remain medium-rare as it will start to dry out if cooked longer.

Reheat the French beans in salted boiling water, drain and season to taste with salt, freshly ground pepper and a drizzle of extra virgin olive oil. Spoon them into the centre of a warm plate. Using 2 teaspoons make 3 quenelles of pesto potato and place around the French beans. Set 3 pieces of semi dried tomato and 3 halves of quail eggs between the potato quenelles. Spoon the olive slices around the plate and the tapenade beurre blanc over and around the garnish.

Lift the fish from the grill. Brush with a little extra virgin olive oil, season with a squeeze of lemon and set onto the beans. Garnish with the flat leaf parsley and baby basil leaves.

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