An easy, quick and delicious Summer recipe. Serves 2.
Ingredients:
2 swordfish steaks, approx 1cm thick
250g small new potatoes, such as Jersey Royals
1 baby gem lettuce
6 thin slices pancetta
1 tbsp chopped chives
15ml sherry vinegar
15ml extra virgin olive oil
4 small salted anchovies in oil
1 small shallot, finely diced
Salt and black pepper
Ensure the fish is at room temperature and lightly season it with salt and pepper. Scrub the potatoes if needed and cook in well salted boiling water. Whilst they are cooking, make the dressing by mixing the olive oil, vinegar, diced shallot, a little salt and pepper. Quarter, rinse and dry the lettuce.
When the potatoes are almost cooked, heat a frying pan to medium-high and add a little vegetable oil. When smoking add the pancetta and crisp up by cooking briefly on both sides. Remove the pancetta and leave to drain on a piece of kitchen paper. Add the fish steaks to the pan, cooking for around two minutes each side. Drain the potatoes and mix with a little olive oil.
To serve, arrange the fish on a warm plate with the lettuce and potatoes. Shake the dressing to mix and spoon over the lettuce and fish. Then sprinkle the chopped chives on the plate and garnish with the crisp pancetta.
