Poached swordfish and pickled mussels featuring olive oil from Spain - Olive Oils from Spain
Poach swordfish in olive oil, lemon zest, and salt sous vide. Prepare escabeche oil with caramelized onions.
Ingredients
- Swordfish loin, 4 oz serving 1 ea.
- Salt as needed
- Lemon, zest of 1 ea.
- Spanish extra-virgin olive oil as needed
- Yellow onion 1 ea.
- Spanish extra-virgin olive oil 2-3 cups
- Bay leaf 4 ea.
- Garlic cloves, peeled 2 ea.
- Black peppercorns 1 Tbsp.
- Thyme sprigs 2 ea.
- Sweet pimenton 1 Tbsp.
- Black mussels, per serving 1 ea.
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