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Swordfish with Purple mashed potatoes by Theologos Kantartzis

Swordfish with Purple mashed potatoes by Theologos Kantartzis

Purple mashed potatoes:
Heritage Purple Potatoes (500g)
UHT Semi-Skimmed Milk (1Ltr) ½ Cup
Parsley Curly (Bunch)
Butter Unsalted (250g) 2 tablespoons
Ginger 1 tablespoon
Salt & Pepper
Sautéed Swordfish:
Swordfish (Pack of 2)
Spring Onions (Bunch) 1 spring onion
Garlic Fresh (1 Bulb) 1 glove
Lemon (Each) 1 Lemon
Salt & Pepper
Olive Oil


Tomatoes Cherry Vine (500g) 1 vine
Olive Oil

1. Bring a pot with salted water to the boil and we add the Purple Potatoes whole for 25min until soft.

2. Next we drain them and unpeel the skin while still warm. Roughly we mash the potatoes to achieve a mash that has a bit of texture and chunky bits.

3. We add the milk and the butter together with salt and pepper and we finish with finely parsley and grated ginger.

4. We bring the swordfish into room temperature and season with salt pepper and oregano.

5. Place a bit of olive oil in a hot pan and fry the fillets for 4 min at each side. Then we add the juice of 1 lemon and finely chopped garlic and the spring onion.
We remove the fillets and shimmer the sauce until reduced and thickened.

6. In the meantime, we place the Cherry tomato vine in the oven lightly seasoned and with a touch of olive oil.

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  • Alberto Llaguno