red beets, as needed
lotus root, as needed
salt and pepper, to taste
4 6-ounce swordfish steaks (180 g ea.)
grapeseed oil, as needed
16 ounces Truffle Mashed Potatoes, recipe follows
parsley sprigs, as needed
12 ounces Cannellini Bean Relish, recipe follows
Servings: 4
1. Slice the red beets and lotus root into thin slices on an electric slicer. Using the swimming method, deep-fry the vegetables at approximately 325°F (163°C) until crisp. Remove from the fryer, drain on paper towels and season with salt.
2. Season the swordfish steaks with salt and pepper, brush them with grapeseed oil and grill to medium doneness.
3. Using a stainless steel ring, form a circle of Truffle Mashed Potatoes in the center of each plate.
4. Place a swordfish portion on top of the potatoes. Top the swordfish with the fried beets and lotus root and a sprig of parsley. Spoon the Cannellini Bean Relish around the plate and serve.
lotus root, as needed
salt and pepper, to taste
4 6-ounce swordfish steaks (180 g ea.)
grapeseed oil, as needed
16 ounces Truffle Mashed Potatoes, recipe follows
parsley sprigs, as needed
12 ounces Cannellini Bean Relish, recipe follows
Servings: 4
1. Slice the red beets and lotus root into thin slices on an electric slicer. Using the swimming method, deep-fry the vegetables at approximately 325°F (163°C) until crisp. Remove from the fryer, drain on paper towels and season with salt.
2. Season the swordfish steaks with salt and pepper, brush them with grapeseed oil and grill to medium doneness.
3. Using a stainless steel ring, form a circle of Truffle Mashed Potatoes in the center of each plate.
4. Place a swordfish portion on top of the potatoes. Top the swordfish with the fried beets and lotus root and a sprig of parsley. Spoon the Cannellini Bean Relish around the plate and serve.
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