Swordfish in Crust with Jerusalem Artichoke Puree

Here is a delicious recipe for swordfish in a crust with a side of Jerusalem artichoke puree, a tuber with a delicate flavor that pairs well with the strong taste of the fish.

Ingredients

• 4 swordfish steaks (about 200g each)
• Salt and pepper to taste
• Extra virgin olive oil
• 2 sprigs of rosemary
• 2 cloves of garlic
• 150g of breadcrumbs
• Grated zest of 1 lemon
• Chopped parsley to taste

For the Jerusalem artichoke puree:

• 500g of Jerusalem artichokes
• 50g of butter
• 100ml of milk
• Salt and pepper to taste
• Nutmeg to taste

Preparation

1. Start by preparing the Jerusalem artichoke puree. Clean the Jerusalem artichokes under running water, then cook them in boiling salted water until they become tender, about 20-30 minutes.
2. Drain the Jerusalem artichokes and let them cool down, then peel them. Pass them through a food mill or mash them with a potato masher to obtain a smooth puree.
3. In a saucepan, heat the butter and gradually add the hot milk to the Jerusalem artichoke puree until the desired consistency is achieved. Season with salt, pepper, and nutmeg. Keep the puree warm.

For the swordfish: 4. Preheat the oven to 200 °C. 5. Season the swordfish steaks with salt, pepper, and a drizzle of oil. Let them rest for a few minutes. 6. In a bowl, mix the breadcrumbs with lemon zest, chopped parsley, finely chopped rosemary, salt, pepper, and one chopped clove of garlic. This will be the mix for the crust. 7. Line a baking sheet with parchment paper and place the swordfish steaks on it. Cover each steak with the breadcrumb mix, pressing lightly so it adheres well. 8. Bake for about 10-15 minutes or until the crust is golden and the fish is cooked properly.

Serve the crusted swordfish steaks accompanied by the warm Jerusalem artichoke puree.

Curiosity

The Jerusalem artichoke is nothing but the tuber of a flower, Helianthus tuberosus, closely related to the sunflower and characterized by a delicate flavor that resembles that of an artichoke. In the kitchen, it is really versatile and can be used in both savory and sweet recipes.