Serves: 4

We did this dish twice we loved it so much. The brown butter on the swordfish brings out the flavours of the fish and the thyme literally gets chucked in the pan to infuse. The celeriac puree works so well as it lightens the dish against the butter. 

Ingredients

4 x 200g skinless swordfish steaks
sea salt
100ml olive oil
60g butter
½ bunch thyme
lemon wedges, to serve

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

Method

1. To make the celeriac purée, place the celeriac and potatoes in a steamer over simmering water and steam for 20 minutes. Add the apple and steam for a further 10 minutes. Remove when they are soft. Pass the celeriac, potato and apples through a food mill, or press through a sieve. Place in a bowl and slowly stir in the extra virgin olive oil, lemon juice, salt and pepper. Keep warm.
2.  Season the fish to taste. Place a heavy cast-iron pan large enough to fit the 4 steaks on medium heat. Add oil, butter and thyme. As soon as this starts to foam add the swordfish steaks and cook, spooning the foaming butter over the fish from time to time. Cook for about 4 minutes, until golden brown. Turn, cooking for a further 4 minutes until golden brown. Cook a little longer if you don’t want the fish medium-rare. 
   
3. Spoon the celeriac purée onto four plates, top with swordfish, then spoon the thyme-flavoured burnt butter over the fish and garnish with the thyme sprigs. Serve with lemon wedges.