Grilled Swordfish Nicoise with Tapenade Beurre Blanc
Ingredients
- Salt
- 12 Baby basil leaves
- Freshly ground pepper
- 80g French beans, topped, tailed and blanched
- 25ml Extra virgin olive oil
- 12 sprigs flat leaf parsley
- 30g Olives, sliced
- 50g Tapenade
- 6 Quail eggs, boiled for 2 minutes, refreshed and peeled
- 4 × 140g Swordfish portions
- 150ml Beurre blanc
- 1 Lemon
- 100ml Pesto
- 12 Pieces semi dried tomatoes
- 6 Marinated anchovy fillets
- 12 Small kipfler potatoes
Instructions
Grilled Swordfish Nicoise with Tapenade Beurre Blanc serves 4 original recipe by app.ckbk.com.
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