Summary

Ingredients

• 4 swordfish steak (s) (approx. 2 cm thick)
• 100 g North Sea shrimps
• 600 g potato (s), waxy
• 0.5 ½ cucumber (s)
• 150 ml beef broth
• 150 ml vegetable stock
• 1 shallot (s), finely diced
• 1 tablespoon mustard, medium hot
• 2 tablespoon balsamic vinegar
• 2 tablespoon oil, (rapeseed oil)
• 1 pinch (s) sugar
• 0.5 teaspoon ½ curry
• salt and pepper
• 4 tablespoon breadcrumbs
• 2 tablespoon olive oil
• 1 tablespoon butter
• cress

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Instructions

1. 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.
2. 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.
3. Peel the cucumber, cut into fine pieces and mix thoroughly with the potato salad. Radish sticks and chives rolls also go well with it.
4. 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.
5. Place the steaks on plates with the shrimp and potato salad and garnish with cress.