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Olive oil-poached swordfish
Serves 4-6 Starters and mains
Ingredients
- 1-1.5kg swordfish loin, cut into 225g steaks
- 900ml extra virgin olive oil, good quality but not 'finishing' or best quality
- 900ml white wine
- 6-8 sprigs of fresh thyme
- 3-5 sprigs fresh rosemary
- 3-5 sprigs fresh oregano
- pinch of crushed chilli flakes
- 1 tsp freshly grated lemon zest
- 1 garlic bulb, cut in half horiztonally
- 1 medium red onion, thinly sliced
For the asparagus pesto
- 1/2 bunch of asparagus (about 230g), trimmed
- 2 tbsp plus 225ml good-quality extra virgin olive oil, set aside
- 25g fresh mint leaves
- 25g fresh flat-leaf parsley leaves
- 25g fresh dill
- 4 cloves garlic, peeled
- 50g Pecorino Romano, freshly grated
- 1 tbsp freshly grated lemon zest
- 55g shelled walnuts
For the squid ink and cheddar farro risotto
- 400g farro
- 400g leeks, cleaned, trimmed, and thinly sliced
- 2 tbsp thinly sliced garlic
- 1 small bulb or 1/2 large bulb of fennel, trimmed and finely diced
- 6 sprigs of fresh thyme
- 55 ml bacon fat or extra virgin olive oil
- 3 tbsp squid ink
- 450 ml fish or chicken stock
- 100g good-quality, slighty tangy cheddar, finely grated
- 2 tbsp butter
- 1 bunch of chives, finely chopped
To finish
- Sicilian extra virgin olive oil
- Maldon sea salt
- fresh lemon juice
Method
Make the asparagus pesto. Preheat the oven to 230C/450F/ Gas 8. Arrange the asparagus on a rimmed sheet tray. Drizzle 2tbsp of olive oil over it, and sprinkle with sea salt. Roast for 7 minutes. Remove the asparagus from the oven, leave to cool for at least a few minutes, then roughly chop.
Turn the oven down to150C/300F/Gas 2. Place all the ingredients for the pesto in the bowl of a food processor, and process until everything is just combined and not too smooth. Season to taste with salt and pepper. Transfer to a bowl, cover with cling film and set aside.
Season the swordfish steaks generously all over, then place in a large baking dish. Pour the oil and wine over them, and evenly spread all the other ingredients on top and in between the steaks. Cook uncovered for 30 minutes.
While the fish is in the oven, make the risotto. Cook the farro in boiling, salted water according to the packet instructions. Strain them and transfer to a large bowl. Set aside.
In a large saucepan over medium heat, combine the leeks, garlic, fennel, thyme and bacon fat or olive oil. Sauté, stirring occasionally, until the vegetables are translucent and just beginning to brown, about 8 minutes.
Add the cooked farro to the pan, then stir in the squid ink and a quarter (112.5ml) of the stock. Keep stirring until most of the liquid has been absorbed, then continue adding the stock by the same amount each time, making sure the previous addition has been absorbed before adding more, until the farro is tender, about 15 minutes. Turn off the heat, add the cheddar and butter, and season with salt, to taste. Finally stir in the chives.
Serve immediately. Spoon the risotto onto a large platter. Lift the fish steaks out of the oil and arrange over the farro, then drizzle the pesto over them. Add a few healthy glugs of good-quality Sicilian extra virgin olive oil, a pinch or two of Maldon sea salt, and a squeeze of fresh lemon juice.
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