Saint Valentine day menu (part 2/5): Second Appetizer (see the other guides for the full menu)
Start from the asparagus and leek
Cut them in 2cm pieces, set the tips aside.
Add all the chopped pieces except the tips to a pot with some water, add some pepper and bring to boil, then lower the heat and let boil gently for 20min.
After 20min use an hand blender an purée the whole thing.
Now add the milk and butter and stir everything well. Keep boiling gently to reduce it and achieve the desired consistency. Add salt and pepper to taste. Let cool down until warm before serving it
Now start working on the swordfish steak. Remove the skin
Cut strips of a width equivalent to the thickness of the steak.
In the meantime add the tips of asparagus to a pan with some olive oil and the wine. Sauté for 5 minutes. If you want them more cooked add some water.
I like to develop that little roasted skin
On a second pan heat some sunflower seeds oil. When the oil is really hot, add the pieces of swordfish and sear them 30s per side, on all 4 sides. Sprinkle a pinch of salt.
Remove them when cooked and set them on a cutting board.
Cut them in small cubes quickly while hot.
Place the purée at center, the seared swordfish on top and the asparagus tips on the side. Garnish with some toasted cashews, sprinkle with parsley and drizzle with olive oil.
- 1.0 Swordfish Steak
- 300.0g Asparagus
- 50.0ml Milk
- 25.0g Butter
- 1/3 Leek
- 50.0g Cashews
- Olive oil
- Sunflower seeds oil
- 100.0ml White wine