(for 1 person)
140gr Fresh swordfish fillet
5gr Mixed herbs (dill, thyme, marjoram)
10gr Extra virgin olive oil
130gr Black rice
4 gr. Salt
10gr Blanched Almonds
4gr Pine nuts
4gr Capers preserved in salt
2gr Fresh Mint
2gr Fresh Basil
Cook the black rice in plenty of salted boiling water for around 45 minutes.
For the citrus pesto:
Meanwhile, rinse the capers under cold running water to get rid of the salt and drain. Peel the oranges and cut into large chunks. Pluck the mint and basil leaves, wash and dry. Place the capers, oranges, basil and mint leaves into a food processor or blender with the almonds and pine nuts and blend into a smooth pesto.
To cook the fish skewer:
Wash the swordfish fillet, pat dry and cut into 2cm cubes. Thread the cubes of fish onto a bamboo skewer and season with salt, extra virgin olive oil and the finely chopped mixed herbs. Heat a dash of extra virgin olive oil in a frying pan. Cook the skewer for a few minutes, turning from time to time, until the fish cubes have a golden colour.
Season the cooked rice with 40ml of extra virgin olive oil before filling a timbale. When you are ready to serve the dish, heat the timbale of rice for 45 seconds in a microwave. To serve, place a swirl of citrus pesto on the plate, turn out the black rice so that it sits on top of the pesto and place the skewer of fish next to it, topped with a drizzle of olive oil.
RECOMMENDED WINE: Muller Thurgau DOC - Hofstatter