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Thankyou to Allan Campion who included a link to this blog in his most recent Newsletter.

Saturday, March 24, 2007

Grilled Swordfish with Baked Eggplant, Whipped Marscapone and Goat's Cheese, Red Piperade and Balsamic Syrup

This is another one of Ezard's dishes which leaves the continent of Asia and heads over to the Mediterranean for some new flavours. This is one of the easier dishes I have prepared from the book so far, simply because there aren't that many steps or ingredients.
The flavours have again been balanced out by each component of the dish; the Piperade is Sweet and acidic, which helps cut through the oilyness of the fish, while the creamy smoothness of the whipped cheese takes the tang out of the acidity of the balsamic syrup and the Piperade.

The Goats Cheese I used which is from Meredith Dairy, which is a Fromage Frais. I don't know a whole lot about cheese, but this stuff is delicious. For this dish, you mix it with Marscapone, Dill, Chives, Salt and Pepper. You whisk the mixture up and this is what your fish will rest on.

Preparing your egg plant discs is easy, you just cut about 2.5cm thick slices and then sprinkle with salt and olive oil. You then fry in a pan and place in the oven for a few minutes until it's flesh is soft.

For the piperade, you need to roast your peppers, you can do this on the stove directly on the flame. Once blackened all over, place into a bowl and cover with cling film. After about 10 mins, you can run the pepper under cold water and the black skin will just peel off, leaving the sweet, roasted flesh. Make sure you prick the peppers prior to roasting or else they might explode. Finely slice your peppers length ways.

Slice a onion and place pepper and onion in a saucepan with sugar and balsamic. Cook for about 10 mins until soft and sweet.

Cook your fish on a grill pan or frying pan for about 3 mins each side, then you're ready to plate up. Place a disc of eggplant on your plate, then a spoonful of the whipped cheese. On top of the cheese goes your fish - you might like to trim up your fish so it looks neat and pretty and then top with some of the Piperade. Swirl some Olive oil and Balsamic around your plate and you have the most delicious meal!

1 comment:

Truffle said...

absolutely stunning! you're quite the chef :)