Pan-fried swordfish with minted pea and lemon salad

Pan-fried swordfish with minted pea and lemon salad

By
From
Dig In!
Serves
4
Photographer
Mark Roper

For this dish I use sugar snap peas both in the puree and also thinly sliced in the salad. Jerusalem artichoke is a lovely creamy vegetable and makes a great puree – it makes great chips too as it has a high starch content. You don’t have to use swordfish – you can use pretty much any white fish.

Ingredients

Quantity Ingredient
120g butter
500g jerusalem artichoke, peeled and thinly sliced
200g sugar snap peas
80ml pouring cream
20g mint leaves, plus extra for garnish
100ml grapeseed oil
2 lemons
4 x 180g swordfish fillets

Method

  1. Place 100 g of the butter in a saucepan over medium heat. Add the artichoke slices and about two-thirds of the peas and cook, stirring occasionally, until soft, about 10–12 minutes.
  2. Transfer the mixture to a food processor, add the cream, season with salt and pepper and blitz to a smooth purée. Pass through a sieve into a clean saucepan and set aside.
  3. Bring a saucepan of water to the boil over high heat. Add the mint leaves and blanch them until bright green. Transfer to an ice bath.
  4. Once cool, transfer the mint to a small food processor or blender and process, while slowly adding 75 ml of the oil, until you have a fine puree. Pass the mixture through a sieve into a clean bowl.
  5. Squeeze the juice of 1 lemon into the mint oil and whisk until combined. Set aside.
  6. Peel the remaining lemon and cut it into segments. Cut each segment into thirds and place them in a bowl. Thinly slice the remaining sugar snap peas lengthways and add them to the lemon segments. Set aside.
  7. Place the remaining butter and oil in a frying pan over medium heat. Season the swordfish with salt and pepper and fry until just cooked through, about 2–3 minutes on each side.
  8. To serve, place some jerusalem artichoke and pea puree on a serving plate and add the fish. Dot with the mint oil, add the pea and lemon salad and garnish with the extra mint leaves.
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