Description
A delicious fish dish.
Ingredients
Scale
- 2 oz pork belly (brined 1 day before)
- 2 oz goat cheese
- ¼ cup heavy cream
- 5 thyme sprigs
- 6 oz fingerling potatoes
- 4 oz Brussels sprouts
- 8 oz center-cut swordfish
Instructions
For the pork belly brine:
- Brine pork belly in 1 cup apple cider vinegar, ¼ cup sugar, and ¼ cup salt. Leave submerged overnight and remove from brine in the morning.
- Smoke pork belly with applewood chips for 2 hours.</li>
For the swordfish:
- In a mixer place the goat cheese, heavy cream and thyme, mix at a slow speed for 5 minutes, and then gradually pick up the speed until it’s a smooth mousse consistency. Set aside cheese mixture until plating.</li>
- Cut fingerling potatoes in half
- Lightly toss potatoes in vegetable oil and lightly season with kosher salt.
- Place potatoes on sheet tray and cook in oven for 25 minutes at 400 degrees.
- Brussels Sprouts (two options): Finely julienne and flash-fried or cut in half and bake for 25 minutes at 400 degrees.
- Cut 1-inch strip of pork belly and char-grill lightly for flavor and to heat.
- Lightly season swordfish with salt and pepper to taste and char-grill for approximately 4 minutes on each side at medium temperature.
- Plate the goat cheese, spread across the bottom of the plate, add fingerling potatoes and Brussels sprouts, top with swordfish, and finish with pork belly.