Curing:
Place the center cut piece of swordfish in a container and cover with coarse salt, sugar, black peppercorns and pieces of lemon. Turn 3 times per day in this marinade or at least 48 hours or until the swordfish has let out all its natural water and juices, leaving a very firm, solid piece.
Drying process:
After curing, rinse the swordfish in a container and dispose of the marinade. Cut the day-old bread into cubes and place in a large bowl. Add all coarsely chopped herbs, crushed cloves garlic, oil and vinegar. This should produce a moist bread compote that is then pasted around the piece of swordfish, set on a rack, then into the refrigerator.
Allow resting for 48-72 hours. Thereafter, remove the bread crust and wrap the swordfish in cling film. Keep refrigerated.
Dressing:
Blend all the ingredients in a high-speed blender and set aside.
Herb Bread Crumbs:
Cut the day-old bread into large cubes. Place garlic, shallots and herbs in a food processor and chop until semifine, then mix in the day-old bread. (The bread should be dry, as the herbs contain water and when chopped become moist. If the bread is too soft or too fresh, it will become pasty instead of turning into green-colored breadcrumbs).
Pass through a fine sieve and place on a sheet pan to air dry. Set aside. Slice the swordfish very thin using an electric slicer and cover the bottom of a platter.
Mix dressing and slightly cover the swordfish with it. Sprinkle with green breadcrumbs. In a small bowl, season the julienne of celery heart with salt and pepper. Toss with the dressing and fresh parsley. Arrange all around the plate. Garnish with cubes of tomato and serve.
