Potato Leek Purée and Swordfish

Ingredients

• 600 g waxy potatoes
• Salt
• 1 stalk leek
• 60 g Butter
• 125 ml milk
• 4 swordfish steaks (pre‑cooked, 160 g each)
• pepper (coarsely ground)
• 2 tbsp olive oil
• 1 untreated lemon
• Nutmeg (freshly grated)

Instructions

1. 1.

   Wash, peel, quarter the potatoes and boil in salted water until tender. Clean the leek, wash and drain; slice the green part into very fine strips and dice the white part small. Blanch the green strips briefly in boiling salted water, shock in ice water and drain well.

2. 2.

   Heat 2 tbsp butter in a pot and gently sauté the leek cubes for about 5 minutes until translucent. Add milk, cover and cook for another 5 minutes. Preheat the oven grill. Rinse the swordfish steaks, pat dry, lightly brush with olive oil, salt and pepper. Place on the rack and grill each side for 3‑4 minutes under the preheated grill.

3. 3.

   Turn off the oven and let the steaks rest in it for 5 minutes to finish cooking. Meanwhile cut the lemon into wedges, place the cut side in a non‑stick pan without fat and quickly sear until golden. Remove and set aside until serving. Pour the cooked potatoes over the pan, press through a potato masher and mix with the leek cubes.

4. 4.

   Whisk in the remaining butter to create a loose purée, season with salt and nutmeg. Add the blanched leeks, warm briefly again. To serve, spoon the potato‑leek purée onto warmed plates, place one half swordfish steak beside each, sprinkle with coarse pepper as desired. Arrange the seared lemon halves on top and serve immediately.