Onion ice cream with smoked swordfish and crispy ham

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Onion ice cream

  • 500g of white onion, thinly sliced
  • 250g of salt
  • 100g of sugar
  • 100g of water
  • 150g of milk
  • 175g of cream

Smoked fish

Crispy ham

  • 3 slices of Parma ham

To serve

Begin by preparing the swordfish. Place the garlic, thyme, rosemary and salt in a food processor and blitz together until combined
Place the swordfish in a shallow dish and cover completely with the flavoured salt. Leave to marinate for 1 hour and 15 minutes
  • 100g of swordfish steak
Meanwhile, place the sliced onions in a colander and position over the sink or a large bowl. Sprinkle over the salt and mix until evenly distributed. Leave to stand for at least 1 hour to draw out excess moisture from the onions
Preheat the oven to 145°C/gas mark 1
Spread out the Parma ham slices on a baking tray and place in the low oven for 1 hour to dry out. Once crisp and dry, allow to cool then crumble into shards and reserve until ready to serve
  • 3 slices of Parma ham
Once the onions have stood for an hour, rinse thoroughly under cold running water until the salt has been completely removed
Transfer to a large pan with the sugar and water and place over a medium heat. Bring to a boil and cook for 10–15 minutes, until the onions are transparent. Add the milk and continue to simmer for another 5–10 minutes until the liquid has reduced slightly
  • 100g of sugar
  • 100g of water
  • 150g of milk
Remove from the heat and blend the onion mixture until smooth. Allow to cool completely, then pass the cooled mixture through a fine sieve into a clean bowl and mix in the cream. Transfer to a Pacojet container and freeze
  • 175g of cream
Remove the swordfish from the salt marinade and rinse thoroughly under cold water. Pat dry with kitchen paper, place in a container with a fitted lid and use a smoking gun to smoke for 30 minutes
Meanwhile, transfer the ice cream from the freezer to a Pacojet machine and churn to create a smooth ice cream
Remove the smoked swordfish and slice as thinly as possible. Cut the flatbread into 4 small rectangles, each about 3cm long
  • 1 slice of flatbread, such as carasau bread
To serve, place a piece of flatbread in the centre of each plate and top with a quenelle of onion ice cream, covering with a few thin slices of the smoked swordfish. Sprinkle the crumbled ham over the plate, garnish with sprigs of dill, nasturtium leaves and edible flowers and finish with a drizzle of olive oil
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