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.
Source: Daniel Olivella on behalf of Olive Oils from Spain, as presented at the 2021 Worlds of Flavor® International Conference & Festival.
Published with permission of the author. All rights reserved.
Swordfish loin, 4 oz serving 1 ea.
Salt as needed
Lemon, zest of 1 ea.
Spanish extra-virgin olive oil as needed
Yellow onion 1 ea.
Spanish extra-virgin olive oil 2-3 cups
Bay leaf 4 ea.
Garlic cloves, peeled 2 ea.
Black peppercorns 1 Tbsp.
Thyme sprigs 2 ea.
Sweet pimenton 1 Tbsp.
Black mussels, per serving 1 ea.
Delicious recipes made with olive oils from Spain.