Swordfish Milanese, Pea Tendril Puree, Olive, Charred Leeks, Blistered Cherry Tomatoes, Micro Basil

•1 ½ lb. Swordfish, portioned into 4 pieces, pounded thin
•1 cup Panko Breadcrumbs
•½ cup Parsley, chopped
•½ cup Chives
•1 lb. Pea Tendrils
•½ lb. Spinach
•½ cup Chicken Stock
•1 Leek
•½ cup Olives, cured and halved
•1 Pint Cherry Tomatoes
•1 cup Micro Basil
•Salt and Pepper
•Olive Oil

1. Season fish with salt and pepper on both sides.  Take next 3 ingredients, place in a food processor and blend for 30 seconds.  Remove and press into the fish until fully coated on both sides.
2. Blanch tendrils and spinach in boiling, salted water.  Shock in ice water until cooled.  Remove, squeeze water out, and place in a blender.
3. Blend on high and slowly add chicken stock until a puree is formed.  You might need a touch more or a touch less.  Use your judgment on this one.  Once it forms a puree, you are good.
4. Take leek and cut it into 4 pieces.  Wash thoroughly with water to remove dirt.  Place on a sheet tray in a 500* degree oven and roasted until black and crispy.  Cool completely and pulse in a food processor into dust.
5. In a very hot pan, place cherry tomatoes.  Remove pan from heat after 30 seconds; add a touch of olive oil, salt and pepper.  Place back on the heat and let cook for another minute.  Remove from pan.
6. In the same pan, add a touch more oil and place a piece of swordfish.  Crisp on each side for 1 ½ minutes.  Remove and repeat until all are done.
7. To plate, place the fish in the middle of the plate.  Pour tendril puree around the fish.  Mix together tomatoes, micro basil, touch of olive oil, olives, salt, and pepper.  Place that mixture on the fish.  Sprinkle leek ash on top of the fish to finish the dish.
Place in container & freeze overnight.