Swordfish Cottechino

Salsa Verde, Tangerine, Lemon, Fresh Herbs

Chef AJ Walker of Publican Anker | Chicago
Yield: 30 servings

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Adapted by StarChefs | June 2018

INGREDIENTS

Swordfish Cotechino:
2 pounds pork skin, cleaned and cooked
6 pounds swordfish loin, cut into chunks
2 pounds bacon, cut into chunks
2 pounds guanciale, cut into chunks
2½ tablespoons ground cumin
2 tablespoons salt
½ teaspoon ground nutmeg
2½ tablespoons ground coriander
2 tablespoons ground black pepper
2 tablespoons dashi powder
1 tablespoon garlic powder
2 tablespoons onion powder
2 teaspoons burnt chile de árbol powder

Salsa Verde:
8 shallots, minced
¼ cup finely chopped capers
10 finely chopped brown anchovies
½ cup champagne vinegar
½ cup extra virgin olive oil
2 tablespoons honey
1 jalapeño, seeded and minced

To Assemble and Serve:
Finely chopped mint
Finely chopped chives
Finely chopped cilantro
Tangerine segments
Curly endive
Lemon
Salt

METHOD

For the Swordfish Cotechino:
Store pork skin overnight in refrigerator. In a hotel pan, combine remaining ingredients and marinate overnight in refrigerator. Using a chilled meat grinder with a medium dye, grind the swordfish mixture into a large, chilled bowl. Using a small dye, grind the pork skin into the same bowl. Using your hands and little ice water, combine the ground mixtures. When mixture is very tacky, divide into 6-ounce portions, roll each into a sausage shape, transfer to a sheet tray, cover, and refrigerate.  

For the Salsa Verde:
In a bowl, combine all ingredients, cover, and refrigerate.   

To Assemble and Serve:
Prepare and heat grill. Over high flame, grill 1 portion Swordfish Cotechino to medium-well doneness. In a bowl with a little Salsa Verde, mix in some herbs. Add tangerine and endive, tossing to combine. Season with lemon and salt. Cut sausage into bite-size chunks and arrange on a serving plate. Top with salad.

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