Grilled Swordfish
Summer Beurre Blanc, Confit Squid, Roasted Jimmy Nardello Peppers, Olives, Sherry Vinegar
Chef Alex Kemp of My Loup | Philadelphia
Adapted by StarChefs | december 2023
INGREDIENTS
Cured Swordfish:
5 grams sugar
5 grams salt
6 ounces swordfish fillet
Roasted Peppers:
30 grams Jimmy Nardello peppers
Olive oil
Sherry vinegar
Summer Beurre Blanc:
315 grams sliced shallot
500 grams white wine
750 grams clam juice
400 grams heavy cream
700 grams roasted tomatoes
1½ pounds butter
Kosher salt
Sherry vinegar
Confit Squid:
30 grams squid
Chicken fat
Olive oil
Sherry vinegar
Salt
To Assemble and Serve:
Olives, halved
Sherry vinegar
Olive oil
Oregano
Maldon salt
METHOD
For the Cured Swordfish:
In a small bowl, combine sugar and salt. In a hotel pan, liberally coat swordfish in the sugar-salt cure. Cover and refrigerate 35 minutes.
For the Roasted Peppers:
Heat oven to 500°F with the fan on high speed. Place peppers on a sheet tray and liberally season with olive oil and salt. Roast 6 minutes. Let cool. In a nonreactive container, combine 2 parts olive oil to 1 part Sherry vinegar.. Submerge peppers in the mixture. Let sit at room temperature.
For the Summer Beurre Blanc:
In a saucepan over medium heat, sweat shallots until soft and translucent. Deglaze the pan with wine, then add clam juice, heavy cream, and tomatoes. Cook until liquid is reduced and desired consistency is achieved, then mount with butter. Taste and adjust seasoning with salt and vinegar. Reduce heat and keep warm.
For the Confit Squid:
Heat oven to 300°F. In a saucepan over low heat, poach squid in equal parts chicken fat and oil, ensuring that the squid is fully submerged in the liquid. Season with vinegar and salt. Transfer squid to a hotel pan and cook in oven until tender. Let cool.
To Assemble and Serve:
Heat and prepare a grill. Grill Cured Swordfish until the internal temperature of the fish reaches 130°F. Remove from grill and let rest. Grill Confit Squid to desired doneness. Transfer grilled Confit Squid to a mixing bowl. Toss with Roasted Peppers, olives, vinegar, and oil. Set aside. Spoon 2 ounces Summer Beurre Blanc onto a serving plate. Top with grilled Cured Swordfish followed by the Confit Squid mixture. Finish with a sprinkle of oregano and salt.
