Have the sauce Bois Boudran prepared. Cut the baby artichokes in half and add them to the sauce together with the blanched baby leeks and tomato concasse.
Warm the celery crushed potatoes and add the sliced chives at the last minute to prevent them from discolouring. Season to taste with salt and freshly ground pepper.
Lightly season the swordfish with salt and freshly ground pepper. Heat the olive oil in a heavy-based pan and add the swordfish. Cook for 2 minutes until golden brown, turn and cook for a further 2 minutes keeping the fish medium-rare inside. Remove from the pan and season with a squeeze of lemon.
Warm the Bois Boudran sauce over a gentle heat taking care not to cook the tomatoes. Add the chopped herbs to the sauce and adjust the seasoning if necessary.
© 2005 Liam Tomlin. All rights reserved.