Pan Fried Swordfish with Celery Crushed Potato and Sauce Bois Boudran

• 100ml Sauce Bois Boudran
• 8 Baby artichokes, prepared and cooked
• 16 × 2

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 pe