Restaurants›Atlas The Restaurant›Swordfish Recipe

Swordfish Recipe

Inspired by Atlas The Restaurant
Time1h 30m
Serves4

oyster mushroom | butternut squash | red wine braised cabbage | parsnip puree | parsley potato tulip | xo sauce

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Parsnip Puree

Peel and chop parsnips, then boil them in salted water until tender. Drain and blend with olive oil and a splash of vegetable stock until smooth. Season with salt and pepper to taste.

2

Roast the Butternut Squash

Peel and dice butternut squash into cubes. Toss with olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for about 25 minutes or until tender.

3

Braised Red Cabbage

Slice the red cabbage thinly. In a pot, heat olive oil and add the cabbage. Pour in red wine and vegetable stock, and simmer for about 30 minutes until tender. Season with salt and pepper.

4

Sauté Oyster Mushrooms

Clean and slice the oyster mushrooms. In a pan, heat olive oil and sauté the mushrooms until golden brown. Season with salt and pepper.

5

Prepare Parsley Potato Tulip

Boil potatoes until tender. Mash with olive oil and finely chopped parsley. Form into tulip shapes and set aside.

6

Cook the Swordfish

Season the swordfish steaks with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook the steaks for about 4-5 minutes on each side until cooked through and golden.

7

Plating

On each plate, serve a dollop of parsnip puree, arrange the roasted butternut squash, spoon the braised cabbage, and top with sautéed oyster mushrooms. Place the swordfish on top and garnish with the parsley potato tulip and drizzle with XO sauce.