Remove the skin from the fish and cut into slices no larger than 1 cm.
Cook the spinach raw in butter, season with salt and pepper, drain, keep warm.
Pepper the slices of fish, sear on each side in olive oil, pat dry on absorbent paper.
Peel the lemon, cut the skin into a fine brunoise, blanch, preserve in its own juice with a little sugar, chop the chervil.
For the grout. Grill and peel the peppers, cut them into cubes, Peel, chop the onion and garlic, add the diced peppers, the onion and the garlic in the olive oil, season with salt and pepper, let sweat until transparency, Wet the chicken stock, give a broth, blend, pound, reduce again until good consistency.
Reduce the balsamic vinegar, prepare a caramel, moisten with the soy sauce then the veal juice, finally add the caramel.
Finishing:In a circle in the center of the plate, lay out some spinach, surround the plate around the edge of the wing with paprika and a few crushed pink peppercorns, add candied lemon brunoise and chopped chervil. Whisk the butter sauce off the heat, season with pepper, streak the entire plate with the sauce on one side and the red pepper coulis on the other.
A creation of Chef Hubert
About:Swordfish (Xiphias gladius) is a species of pelagic fish found in tropical and temperate seas, the only member of the Xiphiidae family. It can exceed 4 m in length and weigh more than 500 kg. It has a long, rather flattened “beak” (rostrum) which represents one third of the total length of the animal. Swordfish feed on squid and fish. It can reach 90 km/h (24.9 meters/second) at top speed. The term "swordfish" comes from the Italian spadone which means "great sword". It is called swordfish in English and pez espada in Spanish, literally "swordfish"1. In French-speaking countries, swordfish is also called “espadron” in the Seychelles and “swordfish” in Mauritania2. Its binomial name, Xiphias gladius, comes from the Greek ξίφος (xífos) and the Latin gladius which both mean “sword”.
Source Wikipedia
