Neil Perry's pan-fried swordfish with celeriac purée and herb salad

Name: Neil Perry's pan-fried swordfish with celeriac purée and herb salad
Cook time: 1 h
Yield: 4
Cuisine: European
Ingredients: 4 x 200g skinless swordfish steaks; sea salt; 100ml olive oil; 60g butter; ½ bunch thyme; lemon wedges, to serve

Neil Perry

June 13, 2018

Pan-fried swordfish with celeriac puree and herb.William Meppem

Time:30 mins - 1 hourServes:4

Fish cooked in brown butter is superb – and so easy. Add a little oil to the butter so it is less likely to burn, flavour with herbs and baste as you go for a delicious, moist result. This is a great method for cooking chicken, too.

Ingredients

4 x 200g skinless swordfish steaks
sea salt
100ml olive oil
60g butter
½ bunch thyme
lemon wedges, to serve

FOR THE CELERIAC PUREE

300g celeriac, peeled, roughly chopped
200g pink-eye potatoes, peeled, roughly chopped
1 granny smith apple, peeled, roughly chopped
100ml extra virgin olive oil
1 tbsp lemon juice
sea salt and black pepper

FOR THE HERB SALAD

80g mache (lamb's tongue lettuce), baby kale or baby spinach
½ bunch mint
½ bunch tarragon
½ bunch coriander
2 tbsp extra virgin olive oil
3 tsp lemon juice
sea salt and pepper

Method

1. To make the celeriac purée, place the celeriac and potatoes in a steamer over simmering water and steam for 20 minutes. Add the apple and steam for a further 10 minutes. Remove when they are soft. Pass the celeriac, potato and apples through a food mill, or press through a sieve. Place in a bowl and slowly stir in the extra virgin olive oil, lemon juice, salt and pepper. Keep warm.
2. To make the herb salad, pick and wash the salad leaves and herbs, spin dry or dry on a tea towel. Combine and refrigerate.
3. To make a dressing for the salad, mix the extra virgin olive oil and the lemon juice together, season and stir. Set aside.
4. Season the fish to taste. Place a heavy cast-iron pan large enough to fit the 4 steaks on medium heat. Add oil, butter and thyme. As soon as this starts to foam add the swordfish steaks and cook, spooning the foaming butter over the fish from time to time. Cook for about 4 minutes, until golden brown. Turn, cooking for a further 4 minutes until golden brown. Cook a little longer if you don't want the fish medium-rare.
5. Place the salad leaves in a serving bowl and add the dressing.
6. Spoon the celeriac purée onto four plates, top with swordfish, then spoon the thyme-flavoured burnt butter over the fish and garnish with the thyme sprigs. Serve with the herb salad and lemon wedges.