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Swordfish Napoleon

Walter's
Evening Sous Chef Rick Morey, Jr.

Swordfish Napoleon with bacon fried polenta, grilled vegetable terrine and garlic herb arugula Serves 2

Polenta

Ingredients

  • 1 cup Coarse cornmeal
  • 2 cups Oakhurst whole milk
  • 2 cups Water
  • 5 Strips diced and crispy applewood smoked bacon
  • ¼ Diced and sautéd Spanish onion

Method Bring liquids to a boil, stir in cornmeal, cook until bubbly and thickened, approx. 10 minutes, stir in bacon and onion. Spread on small sheet tray evenly, should be about ¾ inch thick. Cool completely in refrigerator.

Terrine

Ingredients

  • 6 Portabello mushrooms
  • 6 Red bell peppers
  • 18 Stalks of asparagus
  • 2 cups Tomato sauce
  • 2 Tbsp. Powdered gelatin
  • to taste Salt and pepper

Method Grill cleaned mushroom caps and asparagus slightly oiled and seasoned with salt and pepper until just cooked through. Roast red bell peppers until charred. Clean peppers of char, seed and ribs trying to keep peppers whole. Warm up tomato sauce and add gelatin careful not to boil. In a meatloaf pan lined with plastic wrap layer vegetables starting with 2 bell peppers, then 2 mushrooms, 6 asparagus and between layers spread tomato sauce. Layer until all vegetables are gone. Fall plastic over top and completely chill 4 hours to overnight.

Garlic Herb Drizzle

Ingredients

  • 12 Chopped basil leaves
  • 1 Tbsp. Fine chopped chives
  • ¼ cup Good olive oil
  • 1 Tbsp. Red wine vinegar
  • to taste Salt and pepper

Method Combine in mixing bowl until incorporated, set aside.

Swordfish

Ingredients

  • 2 - 6 ounce Center cut swordfish steaks

Method Place on a heated grill, slightly oil and season swordfish steaks until desired doneness.

Assembly Cut chilled polenta into 4" x 4" squares and fry in 350 degree fryer until golden. Lay on plate, take vegetable terrine and cut ½ slice off of end and lay on polenta. Next put swordfish on top of polenta. Take ¼ cup arugula and toss in garlic herb drizzle, mound on top of swordfish and drizzle extra dressing around plate.

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364 Forest Avenue Portland, ME   04101