Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Clean, drain and dry the herbs. Crumble the bread and melt the butter.
  2. Separate out the parsley leaves and remove the stems.
  3. Blend the crumbs with the butter, parsley, coriander and dill; season with salt.
  4. Cut the swordfish into four slices.
  5. Put a griddle on a high heat, add 3 spoonfuls of oils and, once hot, the swordfish....

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 METHOD

  1. Clean, drain and dry the herbs. Crumble the bread and melt the butter.
  2. Separate out the parsley leaves and remove the stems.
  3. Blend the crumbs with the butter, parsley, coriander and dill; season with salt.
  4. Cut the swordfish into four slices.
  5. Put a griddle on a high heat, add 3 spoonfuls of oils and, once hot, the swordfish. Season and seal the fish, browning it rapidly on both sides (if necessary seal in two rounds of two pieces).
  6. Add the walnuts to the bread and herbs and stir together..
  7. Place the swordfish fillets on a baking tray and cover evenly with the bread mix.
  8. Grill the bread, walnut and herb covering until golden, while finishing cooking the fish (make sure your timings are good otherwise the fish will dry out).
  9. Serve the fish au gratin with a creamed turnip garnish.
     

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Ingredients 4 persons
  • 1 kg of swordfish (clean and skinless)
  • 300 g of bread crumbs
  • 30 g of butter
  • A few sprigs of parsley
  • A few sprigs of coriander
  • A few sprigs of dill
  • 100 g of walnuts (peeled and split)
  • Salt to taste
  • 6 spoonfuls of oil.
Recipes. The Cook & Chef Institute