Swordfish with Fennel and Apples

By SEB_UK

The Hemingway's recipe return from big game fishing!

Ingredients

• 600 g/1 lb 5 oz swordfish, cut into slices (1 cm x 5 cm/1/2 in x 2 1/2 in),
• 600 g/1 lb 5 oz fennel, grated into large strips using a mandoline or thinly sliced,
• 2 apples, seeded, peeled and cut into wedges,
• 3 ActiFry spoons virgin olive oil,
• 1/2 ActiFry spoon fennel seeds,
• 1 ActiFry spoon chopped fresh dill,
• 1 lemon,
• 200 ml/7 fl oz fish broth,
• Salt, white pepper

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Blanch the thinly sliced fennel in boiling water and drain. Put the apples in the ActiFry, pour in the oil and brown for 5 minutes.

Add the fennel, salt and pepper and cook for 5 minutes. Add the swordfish, the fish broth, the fennel seeds and cook for 5 minutes.

Add the chopped dill. Serve with a lemon wedge and a small sprig of dill for each plate.