Grilled Swordfish on Beef-Potato Hash
on a Vermouth-Beurre Blanc Sauce, topped with Crisp Sweet Potato Hay
- 180 grams swordfish centercut
- 1 tsp grapeseed oil for basting
- salt & pepper to taste
- 3/4 cup beef & potato hash recipe below
- 2 tbsp crisp sweet potato hay
Vermouth Beurre Blanc Sauce
- 1 piece shallot large piece, coarsley chopped
- 1 cup dry vermouth
- 1/2 cup chardonnay wine
- 1 1/2 cups heavy cream
- 3 tbsp unsalted butter at room temperature
- to taste cayenne pepper
- to taste white pepper
- to taste salt
For the Fish and Sauce
Baste the Swordfish with the Grapeseed oil and season with salt & pepper. Set aside. In the meantime place shallots, white wine & vermouth in a small 1 qt. capacity non reactive pot and simmer until half way down reduced. Then add the heavy cream and simmer for another 10 minutes until the sauce starts to thicken a bit. Insert a stick blender or pour the sauce into a blender and puree the sauce until smooth (be careful not to burn yourself).
Return the sauce back into the clean pot and bring to a simmer, turn the off the heat, and add the room temparture butter , piece by piece mixing it with a small whisk. Season to taste. Keep warm.
For the Beef Hash
I used left over small diced Corned Beef or Pastrami meat, small diced potatoes, garlic, white onion, parsely, scallion and cherry tomatoes sauteed all together in a large skillet. you can prepare this ahead of time.
On a hot drill (or in hot sauté pan if you prefer) grill or saute the fish until brown, place it in a hot oven until cooked ( don't overcook it, Swordfish cooks really fast!
Place approx. 3 tablsp of sauce on a plate, topped it with the beef hash, pleace the grilled fish on top of it, garnish with the crisp hay.