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Swordfish saltimbocca
Serves 2 Starters and mains
Ingredients
- 12 large sage leaves
- 2 x 160g swordfish loin steaks, centre cut, around 2cm thick
- 100g swordfish bacon (see recipe, below), cut into 10 strips, 15cm long and 1cm wide
- 60g ghee
For the swordfish bacon
- 1kg A+ grade swordfish loin or belly, cut into 4 x 250g prisms
- 2 x 14g soaked hickory or cherry wood pucks
For the cure mix
- 40g caster sugar
- 80g fine salt
- 1 star anise, lightly toasted and cracked
- 15g thyme leaves
- 1⁄4tsp nitrate
- 1tbsp lightly toasted and cracked black pepper
- 1 fresh bay leaf, finely chopped
Method
Position 6 sage leaves on one of the swordfish steaks to cover the whole surface, then drape 5 slices of the bacon over the top, creating even intervals between each piece of bacon. Fold the bacon around the swordfish and, using a toothpick, hold the bacon in place. Repeat with the second swordfish piece.
Heat the ghee in a frying pan over a medium heat and fry the saltimbocca, sage-side down, for 3 minutes, or until golden brown. Turn on the other side and cook for 2-3 minutes more depending on the thickness of the fish. Remove from the pan, remove the toothpicks and leave to rest for a few minutes before serving.
Swordfish Bacon
MAKES 800-900G
Combine all the cure mix ingredients together in a clean bowl. Rub the swordfish with the mix until it is completely covered, then place on a stainless-steel gastronorm tray or clean plastic container lined with baking paper.
Cover with baking paper and chill. Leave for 7 days, turning the fish every day. When the fish is cured, remove from the tray and pat dry with kitchen paper.
Cold smoke the fish in a smoker for 40-45 minutes depending on your desired degree of smokiness. Alternatively, line the top of a double steamer with foil, add soaked wood chips in the base and cold smoke the fish in this.
Remove from the smoker and, using kitchen string, truss the fish, then chill, hanging on a hook, for 3-5 weeks to dry. Once ready, store on the hook or slice and store in an airtight plastic container.
The bacon can be finely sliced and eaten as a cold cured item, similar to smoked trout, or thickly cut into lardons and caramelised in a frying pan for a great addition to peas and lettuce.
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