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Fremantle Swordfish, Mussels, Cider Butter Sauce, Sea Purslane

Recipe provided to us by

James Cole Bowen of Gibney Cottesloe

Sea Purslane

Sesuvium portulacastrum

Seablite

Suaeda australis

WA Samphire

Tecticornia lepidosperma

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.

 

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