Swordfish and sun-ripened vegetables

Thanks to its rich soil, Albret offers high-quality products with intoxicating aromas. intoxicating aromas.

Thanks to the richness of its soil, Albret offers high-quality products with intoxicating aromas . Over generations, the local inhabitants and food professionals have learned to showcase and transform them. Here are a few recipe ideas below. Bon appétit!

Grilled swordfish steak, sun-ripened vegetable compote, and Gribiche sauce by chef Elodie Cordina of L'Atypik

Ingredients for 2 people

Recipe

→ 2 cloves of garlic

→ 4 shallots

→ 1 small jar of pickles

→ 2 hard-boiled eggs

→ 1 tablespoon of mustard

→ chives

→ wine vinegar

→ sherry vinegar

→ salt, pear, sunflower oil, olive oil

→ 2 slices of swordfish

→ 3 zucchini

→ 3 eggplants

→ 1 bell pepper

→ 4 tomatoes

→ 1 onion → 3 shallots

→ Salt, pepper, olive oil

Blend the garlic cloves, shallots, pickles, and hard-boiled eggs.

Place the mixture in a salad bowl and add salt, pepper, a spoonful of mustard, vinegar, and whisk in the oil.

Finely chop the chives, mix, and set aside in a cool place.

Cut the eggplants, zucchini, tomatoes, bell pepper, onion, and shallots into small cubes.

In a frying pan, sauté the eggplants in olive oil. When they begin to brown, add the zucchini and bell pepper. Stir over low heat for 5 minutes.

Add the tomatoes, onions, and shallots.

Season with salt and pepper and simmer over medium heat for 10 minutes.

Grill the swordfish (ideally on a griddle) in a pan pan, 3 minutes on each side over high heat.

Arrange the vegetables and swordfish on a plate, add a small ramekin of gribiche sauce.

Bon appetite! Chef Elodie