Swordfish with Pastry, Tapenade and Sauce Vierge
- 600-800g swordfish
- 4 tblsp tapenade
- 4 pieces bought puff pastry
- for the sauce vierge:
- 100 g broad beans
- 100 g small peas
- 100 g tomato
- handful chopped shallot
- handful tarragon
- capers, olive oil, lemon
- salt and pepper
- Swordfish is a great alternative to tuna. It's just as melting and soft and it's a great fish to serve raw, which is the way you are going to put it on this tart.
- It's going to go between the pastry base and a layer of tapenade, which is black olive and anchovy paste, with the Sauce Vierge on top.
- Cut four rectangles from a roll of bought puff pastry.
- Before baking it, cut around and make an indentation just inside the edges to make a frame for the dish.
- Bake the pastry and put it aside to chill. Cut the fish into four generous chunks and sprinkle it with lemon juice.
- Don't leave it in the juice too long or the juice will colour the fish - you just want to give it a tangy flavour.
- Now you are going to make the Sauce Vierge.
- Basically you just mix the ingredients and leave them to sit for a while.
- Small fresh beans should be parboiled and put in a bowl.
- The tomato should be peeled, de-seeded and finely chopped with the shallot.
- Add the two, along with the tarragon and capers.
- Finally add a good squeeze of lemon and leave it to sit and cool in the fridge.
- To serve spread the tapenade on the pastry, place the fish on top and spoon over the Sauce Vierge.