Remove the skin from the swordfish and cut into 1 cm-thick slices. Prepare the red pepper coulis (homemade or store-bought).
Spinach:
Sauté the fresh spinach leaves in butter. Season with salt and pepper, then drain thoroughly.
Swordfish:
Season the slices generously with pepper. Sear in hot olive oil over high heat for 1-2 minutes per side, based on thickness. Drain on absorbent paper towels.
Topping:
Zest the untreated lemon into a fine brunoise. Blanch the peels and finely chop the chervil.
Plating:
Arrange spinach in a circle at the center of the plate. Dust with paprika and scatter pink peppercorns. Add lemon brunoise and chopped chervil. Off the heat, mount the balsamic caramel with butter, season with pepper. Drizzle one side of the plate with balsamic caramel and the other with red pepper coulis. Top the spinach with swordfish.
Balsamic Caramel:
8 cl Kikkoman soy sauce, 7 cl balsamic vinegar, veal jus (or stock cubes), 8 cl liquid caramel. Reduce the vinegar, prepare caramel, deglaze with soy sauce then veal jus, and finish with liquid caramel.
