Behind the Recipes

Grilled Swordfish with Cream of Corn and Chorizo Espuma by D'Artagnan

PREPARATION:

1. Wash and peel corn on the cob. Cut the corn off the cob and place it in a container.

2. In a medium-sized pot over medium heat, place 1 tablespoon of the butter, 1 tablespoon of the fresh shallots, and the corn. "Sweat" these ingredients until shallots are translucent.

3. Add 1/2 duck and veal demi glace to pot and let simmer for 10 minutes.

4. Strain mixture, keeping about 3 tablespoons of cooked corn on the side.

5. Place rest of corn mixture in blender and blend until corn puree is thick. Add a bit more chicken stock then place puree in pot and add rest of corn to enhance texture. Keep warm.

6. Saute balance of diced shallots, garlic, and Chorizo in medium pot until shallots are translucent. Add rest of chicken stock and salt and pepper to taste. Let simmer for 20 minutes then cover and let sit for 5 minutes.

7. Place this sauce in a blender and blend until smooth and creamy.

8. Saute swordfish with 1 tablespoon of butter, 1 tablespoon of olive oil, and fresh thyme for about 3 minutes on each side. Don't forget to baste the fish as it cooks. Set cooked fish aside.

Plating:

To plate, place the corn puree in the center of the plate. Slice the swordfish in half. Place both pieces of the fish on top of the puree. Re-blend the Chorizo mixture on high until froth appears on top. Spoon the froth from this suace around the fish. As a finishing touch, try putting a little popcorn or dried chorizo chips on the plate for fun.

Recipe courtesy of D'Artagnan

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