Seared Swordfish with Cockles and Mussels Fricassee

(For 1 portion)

Seared Swordfish:

• Sword fish 200g
• Unsalted butter 20g
• Grape seed oil 1 tsp.
• Table salt, white ground pepper

Cockles and Mussels Fricassee:

• Fresh cockles 200g
• Fresh mussels 200g
• Smoked pork belly 60g
• Fresh Tahoon® Cress 5g chopped
• Shallots 20g
• Unsalted butter 20g
• White wine 10cl
• Saffron strand 1g
• Double cream 100ml
• Tomatoes for concasse 50g
• Tahoon Cress 1 punnet
• Table salt and white ground pepper

Seared Swordfish:

Dry the fish on an absorbent paper. Season well and sear in a hot pan with melted butter and oil. Turn the fish on the other side after 2 minutes and finish cooking in the oven 180ºC (in the same pan) for 5 to 6 minutes.

Cockles and Mussels Fricassee: 

Clean the shellfish and reserve. Cut the pork belly into lardons. Chop the shallots finely and sweat in the butter with the saffron strands. Add the cockles and mussels and the white wine. Cook covered for 2 minutes. Add the cream and cook for a further 4 minutes. Remove the shellfish from their shells and reserve. Pass the sauce and mix with the concasse of tomato and the chopped Tahoon® Cress. Season to taste and serve hot.