European Trip #4

Last year I took an amazing trip to Europe where I traveled through Germany and Austria. During my trip I kept a journal of the things we did and the sights that were seen. Every now and then I like post an excerpt from the journal I kept while abroad.


Journal Entry
Today is another day in Europe and I can't wait to explore further. It was very quiet when I awoke this morning in Salzburg Austria and I know why, turns out it's a Catholic holiday and everything in town is closed except restaurants and museums. No worries I'm a tourist and I'm ready to explore anything and everything I can no matter what. I think inspiration comes in many forms and traveling Germany/Austria has given me a ton of amazing ideas to incorporate into my food styling. My traveling partner Ruth and I decided to head to old town to walk around and enjoy the art. It was a very nice day but I must admit it was a tad bit windy which I enjoyed I felt the weather really added to ambiance it was great. Everything in Salzburg is so amazing and the architecture is phenomenal. After our extensive exploration Ruth and I opted to try a little Italian restaurant for lunch this time. We shared Swordfish Siracusa and a turkey salad . All good, I can barely believe it but food wise we haven't been disappointed yet and neither should you.

Swordfish Siracusa

Ingredients
• 1 1/2 lb swordfish steaks, cut 1/2 inch thick
• Flour for dusting, semolina if possible
• Kosher salt
• 4-6 T. olive oil
• 1 medium onion
• 1 small celery stalk
• 2 T. capers, small if possible
• 16 large green olives, pitted and chopped
• 1 quart crushed tomatoes
• 1/2 cup white wine
• 1 bay leaf
• 2 T. white wine vinegar
• Chives or celery leaves to garnish (optional)

Preparation
Salt the swordfish well and set aside at room temperature.
Cut the onion in half and grate it through a rough grater. Chop the celery stalk very finely -- or run it through the grater, too.

In a large frying pan or wide, shallow pot, heat the olive oil and saute the onions and celery gently for 3-4 minutes over medium heat.

Add the tomatoes, white wine, capers, bay leaf and olives. Mix well and bring to a simmer. Simmer uncovered until it gets thicker, about 10 minutes. Taste for salt and add some if needed.

Dust the swordfish in the semolina or regular flour. Semolina is a traditional Southern Italian flour used to make pasta, and I like it better because it gives you more texture. You can find it in bulk bins in large supermarkets, or packaged with specialty flours.

Lay the swordfish on the sauce and spoon a little over the fish. Sprinkle the vinegar over it all and cover. Let this cook over medium heat for 6-8 minutes, then uncover and cook for another 3-4 minutes.

To serve, gently lift the swordfish out and set aside. Spoon some sauce on a plate and place pieces of the fish on top. Garnish with chives or celery leaves and serve at once with crusty bread and a dry rose wine. You could drink Pinot Noir or a Chianti with this dish, too.