Ingredients:

4 x 150 gm swordfish steaks
10 gm lemon pepper
1 bulb celeriac
2 potatoes (medium size)
100 gm picked watercress
50 gm black olive puree
40 ml chardonnay vinegar or wine vinegar
100 ml virgin olive oil
sea salt

Method:

• dust swordfish steaks in lemon pepper seasoning
• peel celeriac and potato, cut into small pieces then cook in salted water. When cooked, drain well and puree in a food processor until smooth. Season with salt and pepper
• to make black olive puree simply remove stones from the olives and blend the olives with a little olive oil
• make a dressing from the chardonnay vinegar and olive oil and season with sea salt
• sear the swordfish steaks on both sides, then finish cooking them to medium rare in an oven (5 minutes)
• slice swordfish steak into three pieces and placing on top of a spoon of the celeriac and potato puree.
• mix the olive paste with the watercress and place on top of the swordfish
• spoon the dressing around the plate and over the swordfish

Serves 4