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- Swordfish Marinated with Herb Bread
- (Pescespada nel Pane Profumato alle Erbe)
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- Ingredients:
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- For the Curing:
1 lb center cut swordfish
8 oz coarse sea salt
1 cup sugar
2 lemons, quartered
1 tbs crushed peppercorns
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- For the Drying Process of Bread Crust:
1 loaf day-old country bread Basil Tarragon 1 bunch dill Chives Parsley Thyme Oregano 1 tsp coriander 2 cloves garlic 1/2 cup extra virgin olive oil 1/2 cup Balsamic vinegar 5 oz white wine 1 tbs Juniper berries
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- For the Dressing:
1 cup extra virgin olive oil 1 clove garlic 1 tbs Balsamic vinegar 1 tbs white wine vinegar 1 pinch basil, chives, tarragon, thyme, oregano, coriander
seeds, dill, parsley 1-2 slices day-old bread Black pepper Salt
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- For the Herb Bread Crumbs:
1 shallot 1 clove garlic 1 loaf day-old bread cubed A few sprigs parsley, basil, chives, tarragon, thyme, oregano Julienne of 1 celery heart
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- For the Garnish:
2 tomatoes, peeled, seeded and chopped julienne of 1 celery heart Salt
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- Directions:
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- Prepare the Curing:
Place the center cut piece of swordfish in a container and
cover with coarse salt, sugar, black peppercorns and pieces of
lemon.
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- Turn 3 times per day in this marinade or at
least 48 hours or until the swordfish has let out all its
natural water and juices, leaving a very firm, solid piece.
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- Prepare the Drying Process:
- After curing, rinse the swordfish in a container and dispose
of the marinade.
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- Cut the day-old bread into cubes and place
in a large bowl.
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- Add all coarsely chopped herbs, crushed
cloves garlic, oil and vinegar. This should produce a moist
bread compote that is then pasted around the piece of
swordfish, set on a rack, then into the refrigerator.
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- Allow resting for 48-72 hours. Thereafter,
remove the bread crust and wrap the swordfish in cling film.
Keep refrigerated.
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- Prepare the Dressing:
Blend all the ingredients in a high-speed blender and set
aside.
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- Prepare the Herb Bread Crumbs:
Cut the day-old bread into large cubes.
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- Place garlic, shallots and herbs in a food
processor and chop until semi fine, then mix in the day-old
bread. (The bread should be dry, as the herbs contain water
and when chopped become moist. If the bread is too soft or too
fresh, it will become pasty instead of turning into
green-colored breadcrumbs).
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- Pass through a fine sieve and place on a
sheet pan to air dry. Set aside.
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- Slice the swordfish very thin
using an electric slicer and cover the bottom of a platter.
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- Mix dressing and slightly cover the
swordfish with it.
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- Sprinkle with green breadcrumbs.
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- In a small bowl, season the julienne of
celery heart with salt and pepper.
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- Toss with the dressing and
fresh parsley.
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- Arrange all around the plate. Garnish with
cubes of tomato and serve.
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- That's it!
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