This meal is another copycat recipe from one of our favorite restaurants. We have reviewed Topsoil Kitchen + Market , in Travelers Rest, South Carolina in the past. We never have a bad experience when we go. As we said in the review, the food, customer service and cocktail and wine offerings are all amazing. It also doesn’t hurt that they are 8-10 minutes from our house. This particular meal is listed below as seen on the menu.

South Carolina swordfish (GF): yellow cauliflower, corn, Bradford Farm Zucchini, lemon scented marcona almonds, corn soubise.

Topsoil Restaurant in Travelers Rest, South Carolina

When I embark on recreating a Chef’s vision, I’m never exactly sure how to do it. I tend to relentlessly research each components. I track down sources for the ingredients. I also think over and over about the timing of each component. When I first started making complex dishes like this one, by the time I finished each component, most of it would be cold. I have worked really hard to fix that and the order of instructions below are my best effort to resolve my past shortcomings. I joked with my wife, I also have to allot time to taking pictures for this blog too. 😁

Ingredients

Ingredients for Corn Soubise

• 4-5 fresh corn cobs, kernels removed, 1-2 cups reserved for charring
• 1 large shallot, minced
• 3 tbsp unsalted butter
• 1 1/2 cup lactose-free half and half
• Salt and white pepper to taste

Ingredients for Charred Vegetables

• 1-2 cups reserved corn kernels
• Yellow cauliflower, thinly sliced
• Zucchini, thinly sliced
• Olive oil
• Salt and pepper to taste

Ingredients for Lemon Scented Marcona Almonds

• 1 cup Marcona almonds
• Juice of a lemon juice
• Zest of a lemon
• Salt to taste

Other Ingredients

• 2 large local swordfish fillets
• Olive oil
• 4 sprigs, fresh thyme
• Micro greens

Instructions

How to Sous Vide South Carolina Swordfish

1. Set your sous vide to 130 degrees F.
2. Season the swordfish fillets with salt and pepper. Seal the fish in a sous vide bag with olive oil and fresh thyme.
3. Add the sealed bag to our sous vide and cook for at least 30 minutes but not more than 45 minutes.
4. Just before serving, heat a large cast iron skillet or pan to high heat.
5. Remove the swordfish from the sous vide bags and pat dry.
6. Add some olive oil to the pan to coat and sear the fish on both sides until golden brown.

How to make Lemon Scented Marcona Almonds

1. Soak the Marcona almonds in lemon juice for 20-30 minutes. Drain and toss with olive oil, lemon zest and salt. set on a lined sheet pan.
2. Heat oven to 350 degrees F.
3. Roast for 15 minutes.
4. Allow to cool and roughly chop. Set aside.

How to make a Corn Soubise

1. Heat a medium sauce pan to medium heat. Add 2 tablespoons of butter. Add shallot and cook until softened. Add corn kernels with a pinch of salt. Cook until corn is softened. Process should take approximately 20 minutes.
2. Stir in cream and cook for another 5 minutes.
3. Add warm mixture to a blender. Season with salt and white pepper. Starting on slow and bring to high. Blend mixture until very smooth.
4. Strain mixture with a fine mesh strainer, pushing through all the liquid with a spoon. Return the mixture to a small sauce pan and keep warm. Discard corn pulp.

How to make Roasted Vegetables

1. Place the thinly sliced cauliflower, zucchini and corn kernels on a sheet pan and toss with olive oil and season with salt and pepper.
2. Place the vegetables under the broiler, watching very closely, until slightly charred.

To Plate

1. Dress the bottom of a plate with the corn soubise.
2. Add the roasted vegetables.
3. Add the swordfish.
4. Top the swordfish with lemon scented Marcona almonds.
5. Garnish with micro greens
6. Drizzle with olive oil.
7. Enjoy! We did.

Here is a reel from the inspiration.

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Did you try this meal? Let us know in the comments. Check out our other Copycat Recipes or my Review of Topsoil Restaurant. Please consider following us on IG, X, FB, PI or TT.