Swordfish with Smoked Salmon Mascarpone Cheese Risotto

Submitted by: Kevin Brennan, CEC, AAC, Executive Chef, Detroit Athletic Club

by C&RB Staff (editor@clubandresortbusiness.com)
February 2008
 

For the Smoked Salmon Mascarpone Cheese Risotto:
Amt    Ingredient
1 1/2 ozs.    unsalted butter
3 tbsp.    red onion, diced
6 ozs.    arborio rice
3/8 cup    white wine
1 cup    clam juice, hot
3/4 cup    chicken stock, hot
7 ozs.    water, hot
1 tbsp.    smoked salmon
1 tbsp.    roasted pepper
1 tbsp.    mascarpone cheese
1 tbsp.    Plugra butter
1 tsp.     fine herbs (chopped parsley, chives, tarragon)
to taste    Kosher salt, white pepper

6 ozs.    swordfish, one-inch thick
as needed    sea salt and white pepper
as needed    vegetable oil
as needed    flat leaf parsley, finely chopped
2 ozs.    haricot vert, blanched
as needed    whole butter
1 oz.    roasted red and yellow bell peppers, diced
    (50/50 ratio)

Procedure:
•  Melt butter in wide, heavy-bottom sauce pan; add onions and sweat.
•  Add arborio rice and cook briefly over medium heat to coat rice; add white wine and cook until absorbed.
•  Combine clam juice and chicken stock; add cooking liquid in three stages, until rice is two-thirds cooked.
•  Add 1/2 cup of hot water; cook rice until creamy, adding more water if necessary.
•  Finish rice with smoked salmon, roasted pepper, cheese and butter. Add fine herbs and season to taste.

Procedure/Plating:
•  Season swordfish with sea salt and white pepper, to taste. Lightly coat swordfish with vegetable oil and sprinkle with parsley.
•  Cook on hot grill for approximately 2 1/2 to 3 minutes, per side. Temperature of fish should be medium-rare to medium. Let fish rest one minute while warming up risotto and vegetables.
•  Place risotto in a sauté pan and add water and heat until hot and creamy. Season to taste.
•  Reheat haricot vert in boiling water. Toss with butter and season to taste with salt and white pepper.
•  Place risotto in center top of the plate and haricot vert alongside the risotto.
•  Cut swordfish in half and place in center of the plate, next to the risotto.
•  Drizzle tomato veal jus (see recipe below) around the plate and garnish with diced roasted red and yellow bell peppers on the top of the swordfish.

For the Tomato Veal Jus:
Amt    Ingredient
1 3/4 cups    veal jus
1/2 cup    v-8® vegetable juice

Procedure:
•  Combine ingredients together and reduce by half