Admittedly, this one looks a little fancy.
But we’ll all be needing something a little fancy as we start to welcome friends and family back into our homes.
Well, I guess that depends on whether you deem them worthy of your grilled swordfish with soy confit egg yolk and samphire sauce extravaganza.
If said guests fail to turn up with a bottle of something cold and of a suitable ABV, then feel free to substitute all components below for baked beans on toast immediately.
Swordfish steaks x 4 (roughly 150-200g each)
Toasted sesame oil x 4 tbsp
Cress & samphire sauce:
Samphire x 60g
Watercress x 60g
Garlic clove x 1
White wine vinegar x 2 tbsp
Extra virgin olive oil x 5 tbsp
Zest of 1 lemon
Pinch of salt
Confit egg yolk:
Eggs x 6
Soy sauce x 2 tsp
Large shallots (very finely chopped into ribbons) x 2
Rapeseed (or other neutral oil) x 1 tbsp
Pinch of salt
Start with the confit egg yolks, by bringing up a large pan of cold water up to 65°C, whilst using a thermometer to make sure it drops no lower than 60°C degrees.
Place the eggs in the tepid water, and leave for 45 minutes. This will require your presence and attention in the kitchen for the duration, but you can just put some tunes on and get started on prepping other parts of the dish.
For the sauce simply combine all the ingredients and blend until bright green and glossy.
Take the eggs out after 45 minutes and leave to cool for an hour, before peeling away the shells and whites from around the intact yolks. Whisk the yolks together in a small bowl with the soy sauce and set aside.
In a large frying pan, gently fry the ribbons of shallot until golden brown and crispy, with a pinch of salt. This should take around 10 minutes.
Heat a griddle pan until red hot, then cover the swordfish steaks in the sesame oil and season liberally with salt and black pepper. Cook the steaks on each side for two minutes, and allow to rest for five minutes.
Serve the steaks with the crispy onions, confit egg yolk and a drizzle of the sauce.