Grilled Swordfish/Kingfish Steak
With Ana Schwarz
Grilled Swordfish/Kingfish Steak served with Salsa Verde, Potato and Fennel Rosti and a Caper Berry, Tomato and Red Onion Salad
2 kingfish/swordfish steaks
1 tbsp butter
Salt and pepper
2 cups Italian parsley
1/2 cup chervil/coriander
1/2 cup capers
1/4 cup anchovies
Juice of 1-2 lemons
1 tbsp Dijon mustard
1 tsp caster sugar
1/2 to 3/4 cup good olive oil
4 large Agria potatoes
I fennel bulb
Salt and pepper
Canola oil to fry
2-3 Heirloom/acid free tomatoes
1 red onion
Juice of 1 lemon
1/4 cup olive oil
To make your Salsa Verde chop all your herbs up finely and place into a bowl, chop up your capers and anchovy's and mix with your herbs.
Add lemon juice to taste, mustard, and mix together with your olive oil, leave to infuse and only salt if it needs it.
To make your rosti, grate your potato into a bowl and transfer to a sieve.
Squeeze out all the excess liquid and transfer to a clean bowl, add plenty of black pepper and salt to season.
Lastly before cooking add your finely chopped fennel. In a clean frying pan add your canola oil and place all the mixed potato and fennel, fry on a med heat until crisp and golden, then place into a preheated 180C oven and cook until cooked and browned on top.
Take out and cut into triangles or cut into rounds with a round mould.
To make your salad cut your tomatoes in thick rounds, slice your red onion thinly and layer with all your ingredients, drizzle with lemon juice, olive oil and salt.
Lastly to cook your fish heat your grill pan with a little olive oil and cook on medium heat for 2 to 3 minutes on each side depending on size.
To plate place a portion of rosti onto your plate, place your fish to one side with a dollop of Salsa Verde and finish with a portion of salad, don't forget to add a nice wedge of lemon to serve.
(Broadcast 22 November 2012)