The Happiest Plates On Earth: Seared Swordfish With Stone-Ground Mustard and Smoked Potatoes- Inspired By ‘The Sword In The Stone’

 

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The night I decided to take on this series, I was sitting with my husband and my notebook, making him spitball ideas with me. ‘Geez, what are you going to do with The Sword In The Stone, he asked. Without even thinking about it, I replied ‘Swordfish. And stone ground mustard.’

Now, I had no idea if it would even work flavorwise to put those two things together. After some preliminary research, I couldn’t really find anyone on the internet that had done it. That’s usually a bad sign, but I really didn’t have another idea. Sword. Stone. It had to be that. So I moved forward, and for a long time, that was all I had on my list was those two ingredients, and I was even unsure of those two.

It wasn’t until last week, while watching a madman with a box, that my idea really came together.

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Lost? I should think so.

We have been binging Doctor Who on Amazon Prime at night, and I found myself thinking back to a recipe I had written (but never tested) for Fish Fingers & Custard as part of a cookbook gift I made for my husband long before we were married. What I had written at the time was an idea for a savory custard-style mustard sauce for dipping with white fish.

 

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Two great tastes.  Taste great together.

 

So at least I’m consistent.

In order to balance out the dish, I pickled some brussels sprout leaves. They reminded me of the forest on the plate and added a great sweetness, texture, and acidity. Finally, I asked my husband to smoke two different kinds of potatoes on the grill to represent the duel between Merlin and Mad Madam Mim, choosing purple because it is the color dragon into which she transforms.

 

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I chose sweet potatoes because, frankly, that was the other kind of potato I already had on hand at my house. The addition of sweet potato added a lot though, and the subtle smokiness of both potatoes added a nice depth to the overall dish.

The Sword In The Stone, while a less-than-exciting movie upon rewatch, produced a pretty freakin’ awesome plate of food, as well as one that was fairly simple to put together.

Now- Higgitus figgitus! Figgitus fish! Let’s stop all this chatting and make us a dish!

 

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Seared Swordfish With Stone Ground Mustard And Smoked Potatoes
Prep Time: 1 1/2 Hours
Cook Time: 2 Hours
Stone Ground Mustard Custard:

2 tablespoons stone ground mustard
2 tablespoons dijon mustard
1 yellow onion, finely diced
1 clove garlic, minced
1 tablespoon olive oil
1/4 c water
2 egg yolks
2 cups heavy cream
1 teaspoon sugar
1 teaspoon pickle juice
1 teaspoon Tabasco sauce
2 teaspoons Montreal steak seasoning

Heat olive oil in a saute pan. Add the onions and the garlic and cook them until they are soft and slightly browned. Add in the mustard, the Tabasco, and the water and continue to simmer until the water cooks out.

In a separate bowl, whisk together the heavy cream and the egg yolks until they are one smooth mixture. Add the mixture to the mustard in the saute pan and continue to whisk on medium heat until the sauce thickens. Add in the sugar, pickle juice, and steak seasoning. Move sauce into container and refrigerate.
Pickled Brussels Sprouts:

10-15 Brussels sprouts
6 tablespoons honey
6 tablespoons apple cider vinegar
Sea salt
Freshly cracked black pepper

Wash the brussels sprouts and then peel off the leaves carefully and place in bowl. Toss them in the vinegar and honey and then season with salt and pepper. Refrigerate the bowl until you are ready to serve.

 

Smoky Mashed Purple Potatoes:

20 baby purple potatoes
4 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
Squeeze of fresh lemon juice
Salt and pepper to taste

Wash the purple potatoes and then toss in 2 tablespoons of the olive oil. Separate them out onto 3 or 4 different pieces of aluminum foil. Cook on grill over cherry wood until they are soft, about 30 minutes. Remove the foil packets from the grill and rest them for five minutes. Working in batches, push the potatoes through a ricer, extracting the flesh from the skin. Stir in the remaining olive oil as well as the spices and lemon juice. Keep warm until you are ready to serve.

 

Smoky Mashed Sweet Potatoes:

3 sweet potatoes
1 tablespoon honey
2 tablespoons salted butter
1 teaspoon smoked paprika
Salt and pepper to taste

Wash the sweet potatoes and then wrap them in aluminum foil. Cook on grill over cherry wood until they are soft, about 30 minutes. Remove the potatoes from the grill and rest them for five minutes. One at a time, push the potatoes through a rice, extracting the flesh from the skin. Stir in butter, honey, and seasoning. Keep warm until you are ready to serve.
Pan Seared Swordfish:
4 fresh swordfish fillets
8 tablespoons salted butter
4 sprigs fresh thyme

Place the butter in saute pan and heat on low until it is melted. Sprinkle thyme leaves in pan and then turn the heat up to medium. Place the swordfish filets in the pan and cook on one side until the butter browns and the fish cooks. Flip the fish over and then baste with more butter until the fish is cooked to your temperature preference.

 

 

Crispy Fried Chicken Skin:
4 fresh chicken thighs
1 cup flour
1 cup cornstarch
2 eggs, beaten

Heat oil in a dutch oven on the stove or a countertop fryer to 375 degrees. Mix together the cornstarch and flour together. Remove the skin from the chicken thighs and save the chicken for another purpose (we brined and then grilled ours and it was awesome!). Dip the chicken skin in the beaten egg and then coat completely with the cornstarch and flour mixture. Fry until golden brown, turning after two minutes. This process will take longer than you think it will, so let it get good and crispy before you pull it out of the oil. Place it on a piece of paper towel and salt it immediately. Let it rest for a minute before cutting it into smaller pieces.

 

 

Putting The Plate Together:

Place a quenelle (fancy rounded tablespoon) of each type of potato next to each other on the plate, followed by a healthy dollop of the mustard sauce spread out opposite the potatoes. Place the seared swordfish on top of the other ingredients and then sprinkle the plate with the pickled brussels sprout leaves. *Garnish with edible flower.

 

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This dish was possibly my favorite one of the series.  It was very flavorful and filling and was created in an afternoon, so no prepping for days in advance.  In my book, that’s a definite win.  Enjoy making this meal, and leave the cleanup for somebody else!

 

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*This is obviously not important, but I saw them at the grocery store and I’d never bought them and I just went for it. For the record, they taste…floral.

 

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