By Ian Vears
220g swordfish collar chop
1 brown onion
100ml strong fish stock
50g diced pumpkin
20ml dry white wine
10ml olive oil
freshly grounded black
pepper to taste
sea salt to taste
Pre-heat oven to 160ºC. Colour and sear swordfish with olive oil in a frying pan. Bake in oven for 8 minutes. While swordfish is baking, colour and braise onion and pumpkin in the frying pan with the white wine and stock. Arrange the braised onion in the middle of the plate and the pumpkin pieces in an outer circle. Place the swordfish on the onion and reduce the wine and stock with salt and pepper. Then nape with reduction and garnish. Serve straight away.