Подробное пошаговое описание как готовится блюдо "Swordfish with saffron potato and preserved lemon salad". Попробуйте обязательно
- Preheat grill on high. Grill capsicums, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin).
- Meanwhile, bring a medium saucepan of water to boil. Add the potatoes and saffron and cook for 10 minutes or until potato is tender. Drain well.
- Peel and cut capsicum flesh into 1cm-thick slices. Combine the capsicum, potato, lemon, olives and capers in a large bowl. Season to taste with salt and pepper.
- Place the pepper on a plate. Coat the edge of each swordfish steak with pepper. Heat a chargrill pan or heavy-based frying pan over high heat. Brush the swordfish steaks with the oil. Cook on grill for 2 minutes each side or until just cooked through. Remove from heat.
- Arrange the potato salad among serving dishes. Top with swordfish and serve immediately with salad leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set