Black pepper and almonds form a delightful spicy sweet crust for the fish. The parsnips are simmered in almond milk with black cardamon and Pernod for a sweet anise flavoured purée.
Ingredients (serves 2)
For the purée:
170g parsnips, peeled and chopped into small pieces
200ml almond milk
2 black cardamon pods
1 tsp Pernod
Salt to taste
White pepper
For the fish:
2 swordfish steaks (approx. 170g each)
30g whole almonds (I used almonds with skin on)
15g black peppercorns
Oil for frying
Method
For the purée:
Ingredients (serves 2)
For the purée:
170g parsnips, peeled and chopped into small pieces
200ml almond milk
2 black cardamon pods
1 tsp Pernod
Salt to taste
White pepper
For the fish:
2 swordfish steaks (approx. 170g each)
30g whole almonds (I used almonds with skin on)
15g black peppercorns
Oil for frying
Method
For the purée:
- Place all the ingredients in a small saucepan. Simmer for 20 minutes or until the parsnips are tender.
- Remove the cardamon pods. Pureé the mixture. I used a stick blender and then passed through a sieve. Add salt and white pepper to taste.
- Re-heat just before serving
- Crush the peppercorns. I used a pestle & mortar.
- Place the almonds in a food processor and pulse until coarsely ground. You could do this in a pestle and mortar.
- Mix the pepper and almonds together and tip onto a plate.
- Coat both sides of each swordfish steak in the mixture.
- Heat oil in a pan and gently fry the fish for approximately 4 minutes on each side.
