Remove the skin from the swordfish and slice into portions no thicker than 1 cm.
Sauté the spinach in butter until just wilted. Season with salt and pepper, drain well, and keep warm.
Season the swordfish slices with sweet paprika. Sear them on both sides in olive oil, then pat dry on absorbent paper.
Peel the lemon and finely dice the zest (brunoise). Blanch it, then preserve in its juice with a touch of sugar. Finely chop the chervil.
For the red pepper coulis: Grill and peel the peppers, dice them. Finely chop the onion and garlic. Sauté the peppers, onion, and garlic in olive oil. Season with salt and pepper, and cook until translucent. Add poultry stock, simmer to create a broth, blend smooth, strain, and reduce to the desired consistency.
Prepare the balsamic caramel: Reduce the balsamic vinegar. Make a caramel, deglaze with soy sauce and veal jus, then incorporate the reduced vinegar.
Finishing: Arrange spinach in a circle in the center of the plate. Dust the plate's edge with sweet paprika and crushed pink peppercorns. Scatter candied lemon brunoise and chopped chervil. Off the heat, whisk butter into the balsamic sauce, adjust seasoning with pepper. Drizzle the sauce on one side of the plate and red pepper coulis on the other.
A signature creation by Chef Hubert.
About Swordfish: Swordfish (Xiphias gladius) is a pelagic species found in tropical and temperate seas, the sole member of the Xiphiidae family. It can exceed 4 m in length and weigh over 500 kg, with a distinctive sword-like rostrum comprising one-third of its body. Swordfish prey on squid and fish, reaching speeds up to 90 km/h. The name derives from Italian "spadone" (great sword), echoed in English "swordfish," Spanish "pez espada," and its binomial from Greek and Latin for "sword." In French-speaking regions, it's known as "espatron" in Seychelles and "swordfish" in Mauritania.
Source: Wikipedia
