The local swordfish here in Charleston really is delicious, here it is getting ready to go into a hot pan for a taster. The flavor is very clean and light but at the same time you enjoy the meaty texture and richness when seared with evoo and sea salt. Finished with a basting of brown butter is the way to roll.
I decided to break it down into smaller cubes so I could make a segmented plate with tulip shaped pasta stuffed with pesto and crab meat.
After the pasta is blanched we toss it with lump crab and hazelnuts and round out the dish with lemon foam. I use the Ferran Adria Texturas recipe.
The local swordfish here in Charleston really is delicious, here it is getting ready to go into a hot pan for a taster. The flavor is very clean and light but at the same time you enjoy the meaty texture and richness when seared with evoo and sea salt. Finished with a basting of brown butter is the way to roll.
I decided to break it down into smaller cubes so I could make a segmented plate with tulip shaped pasta stuffed with pesto and crab meat.
After the pasta is blanched we toss it with lump crab and hazelnuts and round out the dish with lemon foam. I use the Ferran Adria Texturas recipe.
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