SWORDFISH WITH PEAS, FENNEL AND POLLEN
SWORDFISH WITH PEAS, FENNEL AND POLLEN

6 x ½ cm thick swordfish steaks, each 140g
2 tbs. extra virgin olive oil
12 tbs. pea puree (see recipe)
12 tbs. charred fennel cubes (see recipe)
1 tsp. fennel pollen
Salt and pepper

Heat olive oil in a large fry pan. Just as it smokes, add seasoned swordfish steaks and fry for 20 seconds on each side. Remove from heat. Plate 2 tablespoons of pea puree on each plate. Place swordfish on top, scatter fennel cubes around and finish with a sprinkle of fennel pollen on each. Serves 6.
 
PEA PUREE

400g shelled fresh peas or frozen
100g butter
4 tablespoons extra virgin olive oil
Salt and pepper
 
Cook the peas in plenty of salted boiling water for a 3 or so minutes till tender. Drain* and puree while hot with the butter and olive oil, season and serve or let cool and store in a sealed container in the fridge.
*Keep a little of the cooking water to add to the peas is needed.
 
CHARRED FENNEL CUBES

2 fennel bulbs, trimmed
2 tbs. extra virgin olive oil
Salt

Cut the trimmed fennel bulbs into 1cm cubes. Place in a bowl and toss with a tablespoon of olive oil and a couple of pinches of salt. Leave for a couple of minutes. Heat remaining oil in a wide fry pan or a wok. When it smokes, add fennel and let it brown and char then move it around for 3-4 minutes. Place on a tray with absorbent paper to drain and cool.