Poached swordfish and pickled mussels featuring olive oil from Spain

Poached swordfish and pickled mussels featuring olive oil from Spain recipe

Clean and cut the swordfish into serving sizes, drizzle the swordfish pieces with a nice amount of olive oil from Spain, add lemon zest and sprinkle of salt, place inside a vacuum seal bag and seal. Let sit in a cool place for at least 2 hours.
Cook for 30 minutes at 120°C / 248°F in a sous vide water bath.
For Escabeche Oil: Slice the yellow onion and caramelize with olive oil from Spain and set aside.
In a small stock pot, add 2 cups Spanish olive oil, garlic cloves, three bay leaves, black peppercorns and thyme and infuse at very low heat for about 15 minutes, then add the pimenton and infuse for another 45 minutes, then strain and reserve.
Meanwhile steam the mussels with a touch of water and one bay leaf. Once open remove the meat from the shell and cool.
For Serving: Remove a piece of the swordfish and place in a bowl with some of the juices, top with a steamed mussel, drizzle with the Escabeche Oil and add a touch of the caramelized onions.