Swordfish with Mediterranean Herb Crumble and Sea Foam Creme

Heat either a grill pan, or a heavy-bottomed skillet over medium heat.  Add a small amount of olive oil.  Add the fish steaks, and cook each side for approximately 3-4 minutes. 

At the end of cooking, add a few tablespoons of fish broth.

Crush the smoked salt well.  In a medium bowl, combine the fresh breadcrumbs, citrus zest, fresh marjoram and combine well.  

Place herb mixture onto the cooked fish, pressing down to adhere to fish.

Place the gelatin in a small glass with cold water, allow to soften and remove, squeezing out the excess liquid.  Place the egg yolk in a medium bowl.  Heat the vegetable and fish broths in separate sauce pans.  Dissolve the gelatin in one of the broths, and allow to dissolve completely. 

Using a whisk, add in the lemon juice and whisk well to combine.  Add in the heated broths, adjust seasonings to taste with salt and pepper. 

Cover with plastic wrap, place in refrigerator and allow to cool until the consistency is creme (or pudding) - like.  Remove from refrigerator, add in whipped cream. Fold in to avoid losing texture, place into small creme cups.  Allow to cool for at least 2 hours.

Slice the fish relatively thinly, put slices onto individual serving dishes alongside with a nice vegetable. 

Place a serving of the sea foam creme on the plate.  Serve warm.

A note regarding side vegetable:  our Chefs recommend a nice seasonal vegetable, preferably steamed and drizzled with a fresh citronette sauce:  a blend of extra virgin olive oil, salt, lemon juice and pepper to taste.