Swordfish with Braised Leeks – Recipe

Image source: Photographer Katja Anton

Matt Golinski says the quality of the seafood we choose makes a bigger difference to the meal we’re preparing than almost any other ingredient.  Choosing seafood that is caught and processed locally is a sure-fire way to know you’re going to get the best result possible. This recipe celebrates the Sunshine Coast’s greatest fishing industry success stories


Swordfish with Braised Leeks, Roasted Tomatoes, Soft Polenta and Salmoriglio


Ingredients: 

– 4 x 150gm pieces swordfish

– 2 leeks, washed and cut into 2cm rounds

– 250ml vegetable stock

– 1 punnet cherry tomatoes

– 15ml olive oil

– 60gm polenta

– 200ml milk

– 200ml water

– 30gm parmesan, grated

– 30gm butter

– 100ml cream

-Salt and pepper

Salmoriglio:

– ½ cup oregano leaves

-2 anchovy fillets

-1 clove garlic

-30ml lemon juice

-50ml extra virgin olive oil


Method:

-Arrange the leeks in a single layer in a small baking tray, pour over the vegetable stock and season with salt and pepper. Cover and bake for 30 minutes at 180°C.

-Toss the cherry tomatoes in the olive oil, season and place on a baking tray lined with baking paper. Roast for 10 minutes at 180°C.

-Bring the milk and water to the boil and whisk in the polenta in a steady stream. Stir until it thickens, then reduce the heat to very low and cook for 15 minutes, stirring occasionally.

-Stir in the parmesan, butter and cream, season with salt and white pepper and set aside for half an hour.

-For the salmoriglio, in a pestle and mortar or a small blender, blend the oregano, anchovies, garlic, lemon juice and olive oil into a rough paste.

-Lightly oil, season and grill the swordfish on both sides until only just cooked through. Allow to rest for a couple of minutes then cut into large dice.

-Use the braising liquid from the leeks, thin out the polenta to a soft pouring consistency and divide between four bowls.

-Toss together the diced swordfish, leeks and cherry tomatoes and divide between the four bowls.

-Spoon on generous amounts of salmoriglio and serve immediately.


Serve With…

2021 Deviation Road Sauvignon Blanc, Adelaide Hills, SA  $24-$29 as the best pretender

2020 Nautilus Sauvignon Blanc, Marlborough, NZ  $28-$33 as the perfect pairing

2017 Domaine de Ladoucette ‘Baron de L’ Pouilly Fume, Loire Valley, France  $165-$170 as the pretentious match

About the Author /

[email protected]

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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