Damien Pignolet

Chartreuse of swordfish

The origins of this dish appear to be provencale but the more I research the dish, the more variations under other names and origins appear. I have made numerous variations usually with what is on hand and all have been delicious. The secret is very slow cooking and the sealing of the pot.
The technique of sealing is a flour and water paste called luting paste. Be very careful if you are using a porcelain or pyrex casserole since the paste becomes very hard and may break the dish when you are breaking the seal. Choose a pan which will accommodate the fish in one or two layers. The chartreuse is also good served at room temperature.

Serves 6

Ingredients

2-3 large thick (4 cm) slices of swordfish or tuna about 1.2-1.5 kg total weight
2 butter lettuces
2 leeks, peeled and sliced, white part only
2 medium onions, peeled and sliced
3-4 pontiac or pink eye potatoes, peeled and sliced 5 mm thick
2 cloves garlic, peeled and sliced
3-4 handfuls of mesclun
1 tablespoon tomato paste dissolved with water
6 large sprigs tarragon or 6 sprigs thyme
120ml Noilly Prat vermouth, or sauvignon blanc
120ml virgin olive oil
salt and pepper

Method

Set oven at 140 degrees

Remove the leaves from the butter lettuces and rinse in cold water. Spin dry.

Line the chosen vessel with leaves and scatter the base with some of the onion, leek, herb and mesclun. Place some fish on top to fill the space.

Scatter with some more leaves, mesclun etc and continue until all the ingredients are used.

Remember to season each layer lightly as you go.

Arrange the sliced potatoes on top, pour the Noilly Prat, olive oil and tomato mix over the potatoes.

Press with a spatula to compress and season the potatoes.

Press a double thickness of greaseproof paper on top.

Mix 100g flour with enough water to make a sticky wet paste which will stretch between your thumb and first finger. Spread this around the rim of the pan and press the lid in place to seal. Transfer to the oven for1 1/2 hours. Break the seal with care and remove the paper. Serve with rice or steamed little potatoes.

Chartreuse of swordfish

Preamble
The origins of this dish appear to be provencale but the more I research the dish, the more variations under other names and origins appear. I have made numerous variations usually with what is on hand and all have been delicious. The secret is very slow cooking and the sealing of the pot.
The technique of sealing is a flour and water paste called luting paste. Be very careful if you are using a porcelain or pyrex casserole since the paste becomes very hard and may break the dish when you are breaking the seal. Choose a pan which will accommodate the fish in one or two layers. The chartreuse is also good served at room temperature.