- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
- 25 g unsalted butter
- 1 tbsp lemon-scented olive oil
- 2 wild swordfish fillets, 175g each
- black pepper
- 1 stem vine-ripened cherry tomato
For the creamed spinach:
- 1 kg fresh spinach
- 55 g unsalted butter
- 55 g flour
- 300 ml milk
- 300 ml cream
- 1/2 tsp freshly grated nutmeg
- black pepper
1. First cook the creamed spinach. Bring a large saucepan of salted water to the boil. Add the spinach and cook for 5 minutes until the spinach is tender. Drain the spinach, squeeze out excess moisture, cool and chop.
2. Meanwhile in a heavy-based, non-stick saucepan melt the unsalted butter over a low heat. Add the flour and stir over a low heat to combine with the butter and cook gently, stirring often, for 3 minutes.
3. In a separate saucepan warm the milk and cream. Gradually add the warm milk mixture to the flour mixture, stirring as you do so. Cook gently until thickened into a thick smooth bechamel sauce. Season with nutmeg, salt and freshly ground pepper.
4. Place the spinach in the food processor and blend to a puree. With the machine still running add enough béchamel sauce until you have reached the desired consistency. Gently reheat the spinach and keep warm until serving.
5. In a heavy-based, non-stick frying pan melt the butter and oil together over a medium heat.
6. Season the swordfish on both sides with salt and freshly ground pepper. Place the swordfish skin side-down in the pan. Add the tomatoes. Fry the swordfish until golden on both sides; remove and keep warm. Fry the tomatoes until they begin to burst.
7. Take two warmed serving plates and place a portion of the creamed spinach on each plate. Lay the swordfish, skin side-up, on top of the spinach. Dot the cherry tomatoes around the plates and serve at once.
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