Chargrilled swordfish with cucumber, apple and vanilla salsa
Nathan Darling - Bannisters Point Lodge
INGREDIENTS
200g swordfish steak
2 eschalots
½ telegraph cucumber
½ lemon
½ granny smith apple
¼ bunch chives
10g avruga caviar (optional)
½ iceberg lettuce
4 asparagus spears
100ml extra virgin olive oil
1 vanilla pod
salt and pepper
METHOD
First warm the extra virgin olive oil, split the vanilla pod and scrap seeds into oil and add pod, mix well. Leave to stand. This oil can be made days in advance and will keep for a long time.
Finely dice the eschalots and place in bowl, then peel cucumber deseed and dice, add to bowl. Dice apple and mix with a squeeze of lemon juice (to stop it from going brown) then add to bowl with finely chop chives. Then add a couple of splashes of vanilla oil to dress and mix all ingredients together; add caviar as an option, season well and set aside.
Finely shred iceberg lettuce and put to one side. Trim the asparagus spears down.
Lightly oil the swordfish steak, ensure the char grill/barbeque is extremely hot and place the steak down for 30 seconds then turn 90 degrees to get a nice grill marking, Lightly oil the asparagus and place spears on as well. Turn the swordfish and repeat on the other side. Cook until it’s just cooked in the centre, rub top of the steak with some of the vanilla oil and lightly season.
To build the dish, place the salsa on the base, then some of the iceberg dressed with the vanilla oil and lightly seasoned then the asparagus spears, then place the swordfish steak on top, drizzle some vanilla oil around the plate - eat and enjoy!
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