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Swordfish Conserva with Creamy Polenta

r_622fca58201290

Source: Lachlan Mackinnon-Patterson/Epicurious

Ingredients

Yields: 8 (8 Servings)

3 cups Olive Oil 648g
3 cloves Garlic 9g
10 Fresh Basil Leaves
⅛ tsp Dried Red Pepper Flakes 0.225g
8 (1-inch-thick Swordfish Steaks (4 Pounds Total)
8 cups Whole Milk 1952g
2 cups Heavy Cream 240g
3 cups Polenta (not Instant Or Quick-cooking)
½ tsp Nutmeg, Freshly Grated 1.1g
2 tsp Kosher Salt 12g
½ tsp Freshly Ground Black Pepper 1.15g
2 tbsps Unsalted Butter 28.4g
2 tbsps Fresh Tarragon, Coarsely Chopped
2 tbsps Fresh Parsley, Coarsely Chopped 7.6g
1 tbsp Lemon Juice (from 1/2 Medium Lemon) 15.25g
1 tsp Kosher Salt 6g
¼ tsp Freshly Ground Black Pepper 0.575g

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: Italian, Mediterranean, Western European
Meal/Course: Dinner
Occasion: Fall, Season
Method: Poaching