Dhanraj Emanuel

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Swordfish Belly with Rye Berry Salad & Sprouted Seeds

Kim Floresca and Daniel Ryan, [ONE], Chapel Hill, North Carolina - March 2014

For 4 servings (requires advance preparation)

Sprouted seeds:

  • 1 tsp. (3g) sunflower seeds, washed and soaked in water 24 hours
  • 1 tsp. (3g) rye berries, washed and soaked in water 24 hours
  • 1 tsp. (3g) fresh barley, washed and soaked in water 24 hours
  • 1 tsp. (3g) radish seeds, washed and soaked in water 24 hours

Drain (do not dry) seeds and berries; place each in its own nonreactive container; cover lightly with cheesecloth; place in warm spot that does not exceed 104°F; let stand, rinsing seeds daily and repeating process, until sprouted (3 to 5 days).

Rye berry salad:

  • 1 cup plus 2 Tbsps. (200g) rye berries
  • 2 tsps. (12g) salt
  • 2 prunes, cut into brunoise
  • 2 tsps. (10g) carrot, cut into brunoise and blanched
  • 2 tsps. (10g) celery, cut into brunoise and blanched
  • 2 tsps. (10g) onion, cut into brunoise and blanched
  • Sherry vinegar
  • olive oil
  • black pepper, freshly ground
  1. Cook rye berries in a large pot of boiling salted water, stirring occasionally, until softened; drain; spread out on baking sheet; cool; reserve.

  2. Mix rye, prunes, carrot, celery, and onion in large bowl; drizzle with vinegar and oil; season; mix well; reserve.

Kale pesto:

  • 1 bunch Tuscan or other kale, roughly chopped
  • 1/2 cup (60g) sunflower seeds, toasted
  • 1/2 cup (50g) Parmesan, finely grated
  • 3 cloves garlic confit
  • 1 cup (235ml) extra-virgin olive oil
  • kosher salt
  • black pepper, freshly ground

Pulse kale in a processor until finely chopped; add sunflower seeds, Parmesan, and garlic; pulse until chopped; with the motor running, drizzle in oil; season with salt and pepper; reserve.


  • 3/4 lb. (360g) swordfish belly, skinned, trimmed of fat, and cut into 4 logs
  • salt
  • 1 tsp. olive oil
  • purslane or baby kale (for garnish)
  • sliced radishes, crisped in cold water (for garnish)
  1. Place fish on baking sheet; season generously with salt (fish should be covered); let stand 15 minutes; rinse under cold water; pat dry.

  2. Coat bellies with kale pesto; heat oil in large skillet set over high heat; cook until brown (about 30 seconds); flip; cook until other side is brown (about 30 seconds); remove from heat; place on a platter; cut into 1/4" thick slices; reserve (keep warm).

  3. To serve, mound rye berry salad in center of each plate; arrange swordfish belly slices over salad; garnish with radish slices, purslane, and sprouting seeds.

What to drink: Domaine Weinbach Riesling Scholossberg Cuvée St. Catherine Alsace France 2011