- 4 × 80 g swordfish at room temperature, cut into small chunks
- 1 avocado
- 1 pinch of wasabi
- 1 pinch of turmeric
- 1 tbsp yoghurt
- 1 tsp honey
- 2 tbsp soy sauce
- juice of 1 lemon
- zest of 1⁄2 lime
- 1 tsp blackcurrant jelly
- 4 + 1 tbsp grape seed oil
- 2 tbsp rice wine
- 1 tsp sesame oil
- 20 g finely ground peanuts
- 50 g toasted sesame seeds
- salt and pepper
- salad mix: gem lettuce, baby spinach and young leaves
- as a garnish: mushrooms and green apple
For the vinaigrette
Mix 2 tbsp lemon juice with 4 tbsp grape seed oil, the redcurrant jelly and a pinch each of salt and pepper.
For the avocado cream
Mix the avocado with a little lemon juice, turmeric, salt, pepper, a tablespoon of yoghurt and the wasabi.
For the swordfish marinade
1. Combine the sesame oil, honey, soy sauce, rice vinegar, lime zest and one tablespoon of grapeseed oil and set aside. If desired, the marinade can be prepared the day before.
2. Mix the toasted sesame seeds with the finely crushed peanuts and set aside.
Preparation and assembly
1. Season the salad with the dressing and arrange on the plates. Season the swordfish with salt and pepper and sear on all sides for a few seconds. Make sure that the middle stays nice and pink!
2. At the end of the cooking process, brush all sides of the fish with the marinade to halt the cooking process. Roll the fish in the sesame peanut mixture, then cut into two or three pieces.
3. Deglaze the pan with the rest of the dressing and the remaining marinade. Drizzle over the fish.
4. Arrange the fish on top of the salad. Garnish with avocado cream, small cubes of fresh apple and some mushrooms previously marinated in the dressing for 1-2 minutes.
Recipe : Alain Pierron
This recipe also works well with tuna!