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Slightly smoked Pike millefeuilles and semi-candied pumpkin
Ingredients:
For the pike:
600g pike
s.q. wood chips
100g onion
5 g fresh origanum
30 g extra virgin olive oil
For the pumpkin:
300g Yellow pumpkin
120g leeks
salt and pepper to taste
30g extra virgin olive oil
For the butter and lemon sauce:
100g lemon juice
100g BUTTER
2g lemon peel
For the finish:
200g Grana Padano PDO
Method:
Burn the wood chips in an old casserole with the lid on, until they are completely black, place the casserole as is on the bottom of the oven, put an oven tray with ice at mid-oven above this place the swordfish filet on a grille. Remove the lid from the casserole with wood chips and immediately close the oven, allow to smoke for 15 minutes then remove from the oven, vacuum pack or cover very tightly in plastic wrap and allow to rest in the refrigerator for at least 1 day. After one day cut the pike filet into pieces and dress in a tray with the chopped onion, fresh origanum, oil, salt and pepper. Brown in a very hot non-stick pan for one and a half minutes so that it is still pink inside, In the same way brown the pumpkin and leek cut into fine strips lengthwise, then finish cooking in the oven at a low temperature (140°C) for approximately 60 minutes. Assemble the millefeuilles alternating the pike with the grana and vegetable filangé to reach a height of 6cm.
Place the ingredients for the sauce into a steel saucepan and allow to simmer. Use a plunge blender to blend.
Serve the millefeuille at the centre of the plate garnishing with the sauce and dusting with grana filangé.
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