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1
For the tomato butter: Soak the wood chips in water for 30 minutes before using, then drain and transfer to a pan.
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2
Place the tomatoes into a perforated pan and set over the wood chips, then top with a lid.
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3
Place over medium heat, and smoke the tomatoes for 30 to 45 minutes.
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4
Meanwhile, combine the fennel, shallots and garlic in a pot and simmer until translucent.
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5
Pour in the wine to deglaze, and then stir in the cream, stock and smoked tomatoes.
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6
Mash the tomatoes into the sauce using a whisk or the back of a stirring spoon.
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7
Simmer over medium heat until the liquid is reduced by two-thirds.
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8
Puree until smooth, strain and season with salt and sugar.
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9
Reserve for plating.
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10
For the swordfish: Combine the fennel seed, oregano, peppercorns, salt and thyme in a pan and toast over low heat for 30 minutes, shaking the pan every couple of minutes.
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11
Transfer to a spice grinder and pulse until it becomes a coarse powder.
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12
Heat the olive oil in a pan over medium-high heat.
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13
Sprinkle the swordfish with the fennel herb mix, and then place seasoned-side down into the pan.
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14
Sprinkle the top side with the fennel herb mix.
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15
Cook until cooked throughout, about 3 minutes per side, then remove from the pan and let rest.
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16
Pour in the wine to deglaze, and then add smoked tomato butter and cook until reduced by half.
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17
Stir in the unsalted butter until melted.
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18
For the hash: Boil the potatoes until fork-tender.
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19
Drain and let cool.
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20
Add the olive oil a skillet, and then saute the potatoes and bell peppers until golden brown.
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21
Add the chard and toss for 30 seconds.
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22
Stir in the butter and cook until melted and combined, and then season with the salt and black pepper.
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23
For the salad: Mix together the mizuna, olive oil, some of the bottarga, the orange and some salt and black pepper.
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24
Place the salad on top of the fish, and finish the plate with the remaining shaved bottarga.
