Olive Oil Poached Swordfish with Fresh Tagliatelle, Early Spring Vegetables and Parmesan Broth - Foo

Ingredients

• 1 Swordfish fillet
• Extra virgin olive oil
• 6 cups all purpose flour
• 2 tsp kosher salt
• 1 egg
• AP Flour and Semolina (for dusting)
• Parmesan
• 4 Shallots
• 6 Garlic cloves
• 4 Sprigs thyme
• Black peppercorns
• 2 cups White wine
• 1 quart Vegetable stock
• 2 cups Heavy cream
• 2 stalks Green garlic
• 4 Wild asparagus stalks
• Fresh english peas
• 2 tbsp Unsalted butter
• Fresh lemon juice