

Fremantle Swordfish, Mussels, Cider Butter Sauce, Sea Purslane
Recipe provided to us by

Ingredients
CIDER REDUCTION (FOR SWORDFISH SAUCE)
2 x cans (750ml) Cloudy cider
125g Shallot (sliced)
12g Garlic clove (sliced)
2g Black peppercorns
125g Apple cider vinegar
2 Bayleaf
42g Sugar
STEAMED MUSSELS
10 Mussels
Splash of White wine
CIDER BUTTER SAUCE
200g Cider Reduction
200g Cream
200g Butter
Lemon juice/ salt
1Tbsp Finely chopped parsley/ tarragon/ chives
1/4 Zest of lemon
TO FINISH
Block 275 canola oil
Sea Purslane / Seablite / Samphire
Method
CIDER REDUCTION
-
In a pot, combine all ingredients together and reduce slowly overtime
-
Reduce total amount of recipe to 250ml
-
Strain and store in fridge in containers
STEAMED MUSSELS
- In a hot pan add 10 mussels and a splash of white wine and cover with a lid
- Cook for 1 minute until mussels have opened, transfer to a bowl and refrigerate until cool reserving the liquid.
- Once cool remove mussels from shells and discard beards, take the cooking liquid and pass through fine sieve and place prepared mussels back in their liquid. (keep this liquid as will be used to season the sauce.)
CIDER BUTTER SAUCE
- In a pot, combine cider reduction and cream together bring to a simmer.
- Monte in butter (blending) and check seasoning with lemon juice and salt and reserved mussel juice.
- Pass through fine sieve for service.
To finish the Swordfish sauce, take your cider sauce, add about 8 mussels to the sauce and warm through, check the seasoning one last time, it may need a drop of lemon, then add a little zest of lemon and some finely chopped parsley, tarragon and chives.
Carve the swordfish and season again with flake salt, place on the plate and cover the fish with the sauce and mussels, finish the dish with a drizzle of Block 275 canola oil, and top with Sea Purslane, you could also use other succulents like Sea Blight, samphire or iceplant.