Swordfish Steak and Crabs on Potato and Cucumber Salad

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Swordfish Steak and Crabs on Potato and Cucumber Salad

Instructions

But first the potato salad is made. To do this, cook the potatoes until they are cooked, peel them hot and put them in slices in a sufficiently large bowl.
Pour both broths together, bring to the boil and cook the shallot cubes in it for about 1 minute. Stir in mustard and curry and pour two thirds of the broth over the potato slices, mix and let soak in. After about 10 minutes, check whether more broth needs to be poured on, because the finished potato salad should not have a firm, but rather silty consistency. Now season with vinegar, a pinch of sugar, pepper and salt. Finally stir in the oil.
Peel the cucumber, cut into fine pieces and mix thoroughly with the potato salad. Radish sticks and chives rolls also go well with it.
Heat the olive oil and butter in a large pan. Press the fish steaks into breadcrumbs on one side and sear them on this side. Reduce the heat to half, turn after a total of 3 minutes and finish cooking in another 3-4 minutes at a further reduced heat. The steaks should only be just barely done, otherwise they will be dry and tough. Finally, add a little salt.
Place the steaks on plates with the shrimp and potato salad and garnish with cress.

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