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From the Publisher
About Josh Niland
Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney, to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants. In 2019, his work was also recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.
Swordfish Saltimbocca
The pairing of sage and bacon still exists in this swordfish take on the classic recipe. Take care not to cook the fish too long here and serve with lemon wedges or a salad of herbs and dried tomatoes.
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Position six sage leaves on one of the swordfish steaks to cover the whole surface, then drape five slices of the bacon over the top creating even intervals between each piece of bacon. Fold the bacon around the swordfish and, using a toothpick, hold the bacon in place. Repeat with the second swordfish piece.
Heat the ghee in a frying pan over a medium heat and fry the saltimbocca, sage side down, for 3 minutes, or until golden brown. Turn on the other side and cook for 2–3 minutes more depending on the thickness of the fish. Remove from the pan, remove the toothpicks and leave to rest for a few minutes before serving.
Ingredients 12 large sage leaves 2 x 160 g (5½ oz) swordfish loin steaks, centre cut, about 2 cm (3/4 in) thick 100 g (3½ oz) Swordfish Bacon, cut into 10 strips, 15 cm (6 in) long and 1 cm (½ in) wide 60 g (2 oz) ghee
A groundbreaking new way to think about every aspect of fish cookery
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Publisher : Hardie Grant; Illustrated edition (September 17, 2019)
Language : English
Hardcover : 256 pages
ISBN-10 : 174379553X
ISBN-13 : 978-1743795538
Item Weight : 3.13 pounds
Dimensions : 8.85 x 1 x 11.45 inches
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