- 4 x 200g swordfish steaks
- 2 x medium eggplant
- 10g dried oregano
- 50ml aged red wine vinegar
- 100ml extra virgin olive oil
- 10ml garlic oil
- 2 potatoes, cut into 1cm cubes
- 20g pesto
- 50ml white balsamic
- 1 teaspoon lemon juice
- 100ml vegetable oil
- 10ml truffle oil
- 20ml extra virgin olive oil
- 1 egg yolk
- salt & pepper
- 3 tablespoons chives, chopped
Cut the top off the eggplant, cut it in Â½ lengthways and then into three, sprinkle with salt. Allow to sit for 1 hour. Place in a steamer and steam until soft.
Mix all the remaining ingredients together and place the eggplant in the marinade.
Place potatoes into a pot of salted cold water and bring to the boil. Cook until tender.
Drain and cool, add pesto and toss to combine. Mix together the balsamic, lemon juice, salt and pepper. Add oils and egg yolk, whisk until a smooth creamy consistency.
Season the swordfish with salt and pepper, drizzle with olive oil then char-grill to medium.
To serve, arrange 2 pieces of eggplant on a serving plate and place pesto potatoes between them. Put the swordfish on top, drizzle with truffle dressing and sprinkle with chopped chives.