9

58 GOURMET TRAVELLER

4 swordfish steaks

(about 160gm each)

60 ml (¼ cup) extra-virgin

olive oil

50 gm salted butter

45 gm (¼ cup) salted capers,

rinsed and drained

1 large lemon, for squeezing

SALTED POTATOES

4 potatoes, such as King

Edward or Dutch Cream,

quartered

1 For salted potatoes, place

potato in a small saucepan

and cover with cold water. Bring

to the boil, then add enough

salt until the water tastes like

the sea (about 1½ tbsp per

1 litre water). Cook potatoes

until tender (10-15 minutes; the

time will depend on the size

of the potatoes). Drain, and

leave in pan to steam dry a

little before serving.

Pan-fried swordish with lemon-caper

butter and salted potatoesSERVES 4

It’s easy to go to the fishmonger with something in mind, but

often it could be unavailable, or something else will really stand

out. This dish is one to have in the repertoire for any thin fillets

of fish, be it John Dory, King George whiting, baby snapper, red

mullet or even small swordfish steaks as we’ve used here. Keep

it simple – the goal is to focus on the flavour of the fish and to

take the brown butter to just the right point. Throw in a crisp

lettuce and cucumber salad and it’s a win.

2 Meanwhile, heat a large

non-stick frying pan and a small,

heavy frying pan over high heat.

Season both sides of fish to

taste and when the non-stick

pan feels hot, drizzle in enough

oil to just cover the pan. Add

fish and cook, turning halfway,

until flaking easily on the

outside but still pink in the

centre (2-3 minutes each side).

Remove fish from heat and

keep warm. Meanwhile, add

butter to the small pan and

watch over it as it begins to

foam and turn nut-brown

(3-4 minutes). When butter is

dark brown, and smells toasty

and caramelised (1 minute), add

capers and a good squeeze

of lemon juice to taste. Spoon

lemon-caper butter over fish

and serve with salted potatoes.

Herb frittata with mushroomsSERVES 2

Elizabeth David talked about the simple pleasure of an

omelette, some bread and a glass of wine. This may be

a frittata, but the concept is the same. Here mushrooms –

always a good winter staple – and soft herbs lift the flavour.

3 eggs

2 tbsp coarsely chopped soft

herbs such as chervil,

flat-leaf parsley and chives

50 gm finely grated parmesan,

plus extra shaved to serve

60 ml extra-virgin olive oil,

plus extra to drizzle

40 gm butter

5 Portobello or flat

mushrooms, sliced

1 garlic clove, thinly sliced

Toasted sourdough drizzled

with olive oil, to serve

1 Whisk eggs in a bowl with

herbs, grated parmesan and

a pinch of salt flakes.

2 Heat a non-stick or well-

seasoned cast-iron frying pan

over medium-high heat and add

oil and 20gm butter. When the

butter is foaming (1-2 minutes),

add mushrooms and garlic,

season to taste, and sauté until

softened (2-4 minutes). Add

remaining butter, wait until it’s

foaming (1-2 minutes), then pour

in egg mixture. Move about with

a fork briefly, then reduce heat

to medium and cook until almost

set underneath (1-2 minutes).

Place a plate over the pan, then

carefully invert the pan so the

frittata is on the plate uncooked-

side down. Return pan to heat,

carefully slide frittata back in

and cook briefly until just set

(1-2 minutes; alternatively, finish

in a 180°C oven for 2-3 minutes).

Serve with toasted sourdough

and topped with extra parmesan.