Grilled swordfish, preserved tangelo, baby peach salsa, cucumber
Serves 4
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4 × 200 g swordfish fillets, 1 cm thick, skin off
400 g Peach and Tangelo Salsa (see below)
120 g rainbow chard, finely chiffonaded
12 ribbons baby cucumber, thinly sliced
4 nasturtium leaves, from the garden
Peach and Tangelo Salsa
100 g salted baby peaches, finely chopped
200 g peach, diced
20 g white condiment
40 g lemon olive oil
50 g salted tangelo
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Make the Peach and Tangelo Salsa
1. Cut the tangelo into 8 segments and cover with table salt. Place in a small container and refrigerate for 24 hours.
2. After 24 hours, rinse off the salt and cut the tangelo into 5 mm cubes.
3. Cut the fresh peach and salted baby peach into the same 5 mm dice.
4. Add the white condiment and lemon olive oil, mix gently and set aside at room temperature.
Prepare the cucumber and chard
1. Using a Japanese mandoline, slice the baby cucumber into 2 mm ribbons, then set aside under a damp cloth.
2. Chiffonade the rainbow chard and set aside in the same way.
Chargrill the fish
1. Place the swordfish on a hot chargrill and cook for 1 minute.
2. Rotate ninety degrees to create a defined criss‑cross pattern, then turn the fish over and repeat on the second side to achieve an even finish.
3. Rest the fish for 2 minutes.
Assemble the dish
1. Nestle the chiffonaded rainbow chard in the centre of a main‑sized pasta bowl.
2. Set the chargrilled swordfish fillet neatly on top.
3. Spoon the salsa rustically over the swordfish.
4. Arrange three cucumber ribbons on top, shaping them into loose coils.
5. Finish by placing a nasturtium leaf just off‑centre on the swordfish.
Finish and serve
Serve immediately while warm.
