Recipes
Gulf Swordfish, Oyster Stew, Smoked Sunchoke
Ben Norton
Executive Chef
Husk
Nashville
Tenn.
Rate this recipe
Yield
4 servings
Ingredients
7
tbs, divided
Butter
1
each
Yellow onion, julienned
2
c
Sunchokes, washed and roughly chopped into ½-inch pieces
1
c
Dry white wine
2
c
Whole milk
2
c
Heavy cream
As needed
Salt
1
c
Celery, brunoised
11/2
c
Sunchokes, cut into medium dice and roasted or smoked until tender
12
each
Oysters, fresh, liquor reserved
1
tsp
Chives, minced
1
tsp
Parsley, minced
1
tsp
Tarragon, minced
1
tsp
Chervil, minced
2
each
Lemons, zest of
1
each
Lemon, juice of
As needed
Clarified butter for searing
4
each
Center-cut swordfish, 6-O z portions
1
Start by making the stew base: Heat a medium pot over medium heat and add 1/4 cup butter. Once foaming, add onion and cook until translucent.
2
Add 2 cups chopped sunchokes and cook for 1 to 2 minutes. Add white wine and cook until almost dry.
3
Add milk and cream and gently simmer until the sunchokes are soft and cooked through.
4
Transfer mixture to blender and purée until smooth. Season with salt and set aside.
5
In a fresh, clean pot, add 3 tablespoons butter, celery, and 1.5 cups medium-dice sunchokes and gently cook until tender.
6
Add the stew base and bring to a gentle simmer.
7
Add the oysters and the reserved liquor and return to a gentle simmer. Cook until the oysters just start to plump and slightly firm.
8
Add the chopped herbs, lemon zest, and lemon juice.
9
To cook the swordfish: Bring a large sauté pan to medium-high heat and add about 2 ounces clarified butter. Season swordfish with salt on both sides.
10
Gently add the swordfish to the pan and sear until golden brown on both sides. (If swordfish is thick, you may need to transfer the portions to the oven to finish.)
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