Pan Fried Swordfish with Flaked Chilies and Caramelized Fennel

Serves 4

Ingredients:
6 tablespoons/90 ml extra virgin olive oil
1 teaspoon/about 2 g ground dried red chili flakes
4 six-ounce swordfish steaks (each about 3/4 inch/2 cm thick)
Sea salt
3 fennel bulbs — about 2 1/4 pounds cut crosswise into 1/3" thick x 1cm thick slices, rings of slices kept intact
2 tablespoons/25 g drained extra fine capers
2 tablespoons/5 g finely chopped fresh flat leaf parsley
2 tablespoons/5 g thinly sliced fresh basil
2 lemons, juiced

Method:

To marinate the swordfish:

Stir 2 tablespoons/30 ml of oil and the chili flakes in a baking dish.  Coat both sides of the swordfish steaks with the oil mixture.  Sprinkle the swordfish with salt.  Cover and refrigerate while preparing the fennel.

To prepare the fennel:

Heat 2 tablespoons/30 ml of olive oil in a heavy large sauté pan over high heat. Place half of the rings of sliced fennel cut sides down in the hot pan.  Season the fennel with salt.  Cook for 3 minutes per side, or until golden brown and tender.  Transfer the caramelized fennel to a plate.  Repeat with the remaining 2 tablespoons/30 ml of oil and fennel.

Toss all the fennel in the pan. Stir in the capers, parsley and basil. Set aside while cooking the swordfish.

To finish and serve:

Heat a very large sauté pan over medium-high heat.  Add the swordfish steaks to the hot pan and cook for 2 to 3 minutes, or until golden brown on the bottom.  Turn the swordfish steaks over and cook for a further 1 to 2 minutes, or until the fish is just cooked through but still moist and juicy.

Set the fennel mixture over medium heat.  Pour the lemon juice over the fennel mixture and toss to coat.  Season the fennel mixture to taste with salt.  Using tongs, place the fennel mixture in the center of 4 dinner plates, reserving any juices in the pan.  Place the swordfish atop the fennel mixture.  Drizzle with the reserved juices and serve.

Chocolate Mousse with Mascarpone Crème Brûlée

Serves 4

Ingredients:

For the crème brûlée:

2/3 cup/150 ml whipping cream
1/3 cup/65 ml whole milk
1/2 teaspoon/about 1.5 g unflavored powdered gelatin
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup/55 g superfine sugar
1/3 cup/75 g mascarpone cheese

For the chocolate mousse:

5 ounces/150 g dark bittersweet chocolate, chopped
2 large eggs
1/4 cup/55 g superfine sugar
1 cup/230 ml heavy whipping cream
Powdered sugar, for dusting
Fresh raspberries, for garnish

Method:

To make the crème brûlée:

Place the cream and milk in a heavy small saucepan.  Sprinkle the gelatin over the cream mixture and set aside for 5 minutes to allow the gelatin to soften. Scrape the seeds from vanilla bean into the cream mixture and add the bean. 

Bring to a simmer over medium-low heat, stirring until the gelatin dissolves, about 10 minutes.  Whisk the yolks and sugar in a medium bowl to blend. Whisk in the mascarpone.  Gradually whisk in the hot cream mixture.  Return the cream mixture to the same saucepan.  Stir constantly over medium-low heat for 6 minutes, or until the foam subsides and the custard thickens enough to coat a spoon.

Transfer the custard to a clean bowl and set the bowl over a large bowl of ice water.  Stir the custard until it is cold but not set; discard the vanilla bean.  Set the custard aside. Reserve the bowl of ice water.

To prepare the mousse:

Stir the chocolate in a heatproof bowl set over a saucepan of hot water until melted.  Using an electric mixer on medium-high speed, beat the eggs and sugar in a large bowl until medium peaks form, about 8 minutes.  Whisk in the chocolate mixture.  Set the bowl of the chocolate mixture over the bowl of ice water.  Whisk the cream in a medium bowl until very thick.

Fold about 1/2 cup/55 g of the cream into the chocolate mixture to help lighten it.  Continue whisking the remaining cream until soft peaks begin to form.  Gently fold the whipped cream into the chocolate mixture.

To assemble the desserts:

Spoon half of the chocolate mousse into each of four 10- to 14-ounce/290- to 400-ml wine glasses.  Refrigerate the mousse in the glasses for 15 minutes and keep the remaining mousse in the bowl over the ice water.

Pour the custard over the mousse in the glasses. Refrigerate for 30 minutes, or until the custard is set.  Spoon the remaining chocolate mousse over the custard and spread the tops to create a smooth even surface.

Cover and refrigerate until the mousse is cold, at least 2 hours.  Sift powdered sugar over the raspberries then set the raspberries atop the desserts and serve.