Pan Fried Swordfish with Celery Crushed Potato and Sauce Bois Boudran

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

Method

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