Known for its delicate, subtlety sweet taste and meaty texture. As usual, we’re going to let the fish shine on the plate so for the sauce we chose the classic sauce vierge to add a fresh and lightly acidic flavour.
Allergies: fish, sulphites
Preservation: 2 days
Ignite stove to high. Place the pan over the heat. Add a splash of oil and the knob of plain butter. Put the swordfish steak in and fry for 1.5mins on each side. Finish with sauce vierge.