Swordfish Club Sandwich
With Horseradish Aïoli
JOSEPH FORTUNATO
QUANTUM 56
Serves four.

3 tablespoons olive oil

Grated zest of 1 lemon

2 shallots, finely chopped

4 4-ounce 1/4-inch-thick skinless swordfish steaks (cut to fit the bread)

Horseradish aïoli:

1 egg yolk

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

1 teaspoon roasted-garlic purée

1/2 cup olive oil

1/2 cup canola oil

2 tablespoons lemon juice

2 tablespoons freshly grated horseradish

Sandwich:

8 slices of black-olive bread cut from Pullman, boule, or peasant loaf

1 red tomato, sliced

1 yellow tomato, sliced

4 ounces mesclun greens

8 thin slices of pancetta, fried until crisp

1 ripe avocado

Combine the oil, lemon zest, and shallots in a shallow bowl, add the swordfish, and marinate for 5 hours or overnight.

Horseradish aïoli: Blend together in a bowl the yolk, mustard, 1/2 teaspoon salt, and garlic purée. Slowly drizzle in the oils, whisking constantly until the aïoli is thick. Stir in the lemon juice and horseradish, and season to taste with salt and pepper.

To assemble sandwiches: Grill each slice of bread on both sides and spread one side of each with the horseradish aïoli. Lay out four slices, and place one slice each of red and yellow tomato, a quarter of the mesclun, and 2 slices of pancetta on each. Peel the avocado and discard the pit. Slice the avocado thin, and divide evenly among the four sandwiches.

Remove swordfish steaks from the marinade, and season with salt and pepper. Broil or sauté each steak for about 1 minute per side and place one swordfish steak on each sandwich. Top with the remaining 4 slices of grilled olive bread and slice in half on the diagonal.

Note: Cooking the swordfish just before the sandwich is served ensures that fish will be juicy and medium-rare.

Fish and Chips
CHRISTER LARSSON
CHRISTER'S AND
CHRISTER'S FISH & CHIPS
Serves six.

Canola oil for deep frying

2 and 1/2 pounds fillet of fresh cod

Freshly ground white pepper

Batter:

2 and 1/2 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

2 large egg whites, cold

12 ounces pilsner beer, cold

Add enough oil to half-fill a large heavy-bottom saucepan or deep-fat fryer, and preheat to 400 degrees.

Remove skin and pin bones from the cod. Slice the fish into 12 pieces, about 2 to 3 ounces each. Season with pepper. Set aside.

Mix the flour, salt, and baking powder in a medium bowl. Beat the egg whites to stiff peaks in a separate bowl. Add the beer to the flour mix, and whisk until smooth. Fold in the egg whites.

Using tongs, dip each piece of fish in the batter to coat. Carefully place the fish in the hot oil, holding each piece with tongs for a few seconds before releasing it so it doesn't stick to the fryer. Fry 2 or 3 fillets at a time for about 8 minutes, depending on their thickness, until the batter is a rich golden brown. (Increase the heat if the temperature of the oil drops below 400 degrees, as the batter will become soggy if the oil is not hot enough.) Serve with chips, malt vinegar, and coarse sea salt.