Euphoria 2010: Swordfish with Eggplant Caponata
ingredients
Swordfish:
4 swordfish fillets, steak-cut
1 pound Chanterelle mushrooms
Herb infused olive oil
1 tablesppon butter
Saba (Italian cooked grape juice)
celery leaves
sea salt
fresh cracked black pepper
Caponata:
2 heirloom eggplants such as Rosa Bianca or Thai green, medium dice
4 ribs celery, peeled and thinly sliced
1 medium local red onion, julienned
1 small fennel, small dice
5 banana peppers, cut into 1/2" strips
1/3 cup roasted garlic cloves
1/2 cup extra virgin olive oil
1 cup raisins soaked in 1 cup red wine vinegar
1/2 cup chicken stock
1 cup Pomodoro (simple tomato puree)
1/4 cup sugar
juice of 2 oranges
1 sprig thyme
olive oil to saute
2 tablespoons capers
3 tablespoons toasted pine nuts
1/2 cup sun-dried tomatoes, soaked in water overnight, diced
salt and sugar to taste
4 swordfish fillets, steak-cut
1 pound Chanterelle mushrooms
Herb infused olive oil
1 tablesppon butter
Saba (Italian cooked grape juice)
celery leaves
sea salt
fresh cracked black pepper
Caponata:
2 heirloom eggplants such as Rosa Bianca or Thai green, medium dice
4 ribs celery, peeled and thinly sliced
1 medium local red onion, julienned
1 small fennel, small dice
5 banana peppers, cut into 1/2" strips
1/3 cup roasted garlic cloves
1/2 cup extra virgin olive oil
1 cup raisins soaked in 1 cup red wine vinegar
1/2 cup chicken stock
1 cup Pomodoro (simple tomato puree)
1/4 cup sugar
juice of 2 oranges
1 sprig thyme
olive oil to saute
2 tablespoons capers
3 tablespoons toasted pine nuts
1/2 cup sun-dried tomatoes, soaked in water overnight, diced
salt and sugar to taste
directions
This recipe was provided by Chef Mike Lata.
For the Swordfish:
Brush swordfish steaks with herb oil and season with sea salt and fresh cracked black pepper. Heat grill on medium high and grill swordfish 4 minutes on each side, until warm in center. In saute pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add a sprig of thyme and a crushed clove of garlic. Add Chanterelles and saute until tender and golden brown. Discard garlic and thyme. Reserve.
For the Caponata:
Place a medium sized non-stick skillet over medium heat and coat the bottom with olive oil. When the oil becomes hot and starts to smoke, add the eggplant and saute until golden brown and just cooked through. Work in batches being careful not to overcrowd the pan. Reserve.
In a heavy bottom sauce/soup pot, add 2 tablespoons olive oil, the onion, peppers, fennel, and celery. Cook over medium heat until translucent but still has a crunch - be careful not to brown. Add the raisins in vinegar, orange juice, sugar, thyme, and pine nuts. Reduce by half. Add the roasted garlic, capers, sun-dried tomatoes, pomodoro, and eggplant and cook for 5 minutes more. Season to taste with salt and a pinch of sugar.
Assembly:
Spoon caponata on plate and top with swordfish. Drizzle with herb oil, Saba, sauteed Chanterelle mushrooms, and torn celery leaves.
For the Swordfish:
Brush swordfish steaks with herb oil and season with sea salt and fresh cracked black pepper. Heat grill on medium high and grill swordfish 4 minutes on each side, until warm in center. In saute pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add a sprig of thyme and a crushed clove of garlic. Add Chanterelles and saute until tender and golden brown. Discard garlic and thyme. Reserve.
For the Caponata:
Place a medium sized non-stick skillet over medium heat and coat the bottom with olive oil. When the oil becomes hot and starts to smoke, add the eggplant and saute until golden brown and just cooked through. Work in batches being careful not to overcrowd the pan. Reserve.
In a heavy bottom sauce/soup pot, add 2 tablespoons olive oil, the onion, peppers, fennel, and celery. Cook over medium heat until translucent but still has a crunch - be careful not to brown. Add the raisins in vinegar, orange juice, sugar, thyme, and pine nuts. Reduce by half. Add the roasted garlic, capers, sun-dried tomatoes, pomodoro, and eggplant and cook for 5 minutes more. Season to taste with salt and a pinch of sugar.
Assembly:
Spoon caponata on plate and top with swordfish. Drizzle with herb oil, Saba, sauteed Chanterelle mushrooms, and torn celery leaves.