Pan Fried Swordfish with Celery Crushed Potato and Sauce Bois Boudran



  • 100ml Sauce Bois Boudran
  • 8 Baby artichokes, prepared and cooked
  • 16 × 2cm Pieces baby leeks, blanched
  • 100g Tomato concasse
  • 4 × 140g Swordfish portions
  • 25ml Olive oil
  • 1 Lemon
  • 5g Chopped herbs, equal quantities chives, chervil and tarragon
  • 500g Celery crushed potato
  • 5g Chives, sliced
  • 16 Chive tips
  • 16 sprigs chervil
  • Salt
  • Freshly ground pepper


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.

Place a 10cm pastry ring in the centre of a warm plate and spoon the potato into it, smoothing down with the back of the spoon. Gently remove the pastry ring. Spoon the sauce Bois Boudran, baby leeks, artichoke and tomato concasse around the potato and garnish with the chive tips and sprigs of chervil. Place the swordfish onto the potato.