White’s Seared Swordfish with Mushroom Gravy & Olive Oil Mash

Ingredients

2 Swordfish Steaks
1 Tsp Chopped Thyme
Salt & Pepper

Olive Oil Mash

3 Floury Potatoes
1 Clove Garlic
50 Mls Good Olive Oil
Salt & Pepper

Mushroom Gravy

1 oz Butter
1 Celery Stick finely chopped
50 Mls White Wine
600 Mls Chicken Stock
7 Grams Dried Mushroom Shitake
Pinch Chilli Flakes
Corn Flour for Thinkening

Mushroom Gravy

Melt butter in a small pan, add celery cook for 5 minutes. Add wine
boil until almost evaporated. Add chicken stock and chilli flakes boil
until reduced by half. Strain to remove the flavouring ingredients then
return to pan, thicken with corn flour.

Mash

Boil potatoes 15 to 20 minutes. Drain mash beat in garlic and olive oil.
Salt and pepper.

Swordfish

Grill swordfish steaks, top with thyme and salt and pepper. Cook till your
liking.