Roasted Swordfish & Chourizo on roasted potatoes, red onion & cherry tomatoes with oregano butter, fresh watercress & saffron aioli
Ingredients:
- X4 Swordfish steaks
- X12 cherry tomatoes
- X1 red onion
- X8 Gourmet potatoes
- Oregano
- X400g Chorizo
- 200g butter
- Saffron
- 2 egg yolks
- 200ml oil
- 1 lemon
- 2 cloves garlic
- 1 tsp wholegrain mustard
- Fresh Watercress or rocket
Saffron Aioli
Place the egg yolks in a deep, heavy mixing bowl that will not move across the counter (you need both hands for the next step). Using a hand mixer beat the egg yolks, mustard, squeezed lemon juice, salt and pepper. Very slowly (remember very slowly) pour in the oil. Watch in amazement as the mixture turns to mayonnaise. Then add 2 cloves of crushed garlic & a pinch of saffron
Oregano Butter
Finely chop 1 bunch of fresh oregano & mix with soften butter
Roast Vegetables
Cut potatoes in half or smaller if required place on baking paper lined oven tray and season with oil, salt & pepper & roast at 180 degrees. Once potatoes are bout half cooked add chunky cut red onion & chorizo then keep cooking until all cooked & nicely golden. When cooked add cherry tomatoes & oregano butter & remove from oven
Swordfish
In a hot pan place oil then steaks cook on 1 side until nicely then turn over & place in the oven & cook till soft & just cooked through
To Plate
place equal amounts of roasted vegetables & chorizo into 4 desired serving bowls followed by some fresh watercress or rocket then swordfish spoon some of the oregano butter over the dish finish with saffron aioli
Recipe supplied by our local Gourmet Seafood Chef