Neil Perrys pan fried swordfish with celeriac purée and herb salad
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
Instructions
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