The Chef: David Kinkead
INGREDIENTS:
1 bunch Italian flat-leaf parsley, leaves only (about ½ cup loosely packed)
1 lemon, peeled, sectioned, seeded and diced, plus 6 lemon crowns for garnish
2 tablespoons capers
1 tablespoon red wine vinegar
2 shallots, minced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2/3 cup dried currants or raisins
½ cup port
6 (5 to 6-ounce) swordfish steaks (about ½ inch thick)
3 cups dry breadcrumbs
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
½ cup clarified butter
12 button mushrooms, quartered
2 tablespoons butter
2 cloves garlic, minced
1 pound spinach (about 3 cups, loosely packed)
½ cup pine nuts, toasted
1 small red onion, julienned
½ cup red wine vinegar
2 tablespoons freshly squeeze lemon juice
Parsley sprigs, for garnish
METHOD:
- To make the relish, coarsely chop the parsley leaves and place in a stainless steel bowl. Stir in the lemon, capers, vinegar, shallots and garlic. Let the relish sit for 5 to 10 minutes for the flavors to develop.
- In a saucepan, poach the currants in the port and a little water just to cover. Cook for 3 to 4 minutes, until they are plump and most of the liquid is evaporated. Drain and discard the liquid.
- To prepare the swordfish, gently point the steaks to ½ inch thick paillards. In a stainless steel bowl, combine the breadcrumbs, ½ cup of the cheese, and parsley with salt and pepper to taste. Salt and pepper the swordfish paillards and dredge in the butter mixture, then in the breadcrumbs, thoroughly coating both sides. Refrigerate for 30 minutes.
- In a sauté pan over medium-high heat, heat 1 tablespoon of clarified butter and sauté the mushrooms until browned. Reserve.
- In a sauté pan over medium-high heat, heat 2 tablespoons of clarified butter and when hot, add the butter. Add the breaded paillards and sauté on one side for about 2 minutes, until brown and crispy. Make sure not to crowd the sauté pan; you will probably only be able to cook 2 paillards at a time. Turn and cook the other side for 1 to 2 minutes until brown and crisp. Keep warm.
- To prepare the wilted spinach, after cooking the paillards, wipe out the pan and heat 1 tablespoon of clarified butter to the pan. Add the garlic and cook for 2 minutes. Add the spinach, pine nuts, and sautéed mushrooms and cook until the spinach starts to wilt. Transfer from the heat.
- In a bowl, combine the plumped currants, onion, the remaining ¼ cup cheese, and the wilted spinach mixture. Dress with the vinegar and toss to coat.
- To Serve, divide the spinach mixture evenly on 6 warm dinner plates and sprinkle with lemon juice. Top each salad with a swordfish Paillard and tip each Paillard with some of the relish. Serve warm with lemon and parsley.
Enjoy!
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