Swordfish Steak with Mushroom Ragout & Sour Cream Mash

A Big Fish Dish

Method

Rub both sides of the swordfish with the oregano and paprika and a little olive oil to help it stay put. About 1 teaspoon of each will do it.
Cover and marinate in fridge whilst the rest of the dish is being prepared.
Peel potatoes bring to boil in salted water. Cook on gentle boil until tender.
Mash with warm milk and a table spoon of sour cream. Season to taste.
Finely dice onion , sweat in frying pan in olive oil.
Add sliced button mushrooms and minced garlic.
Tear in oyster mushrooms and add about a 1/3 cup of red wine.
When wine has evaporated some, stir in about 2 teaspoons of mustard and a drizzle or so of tahini.
Add a few chopped cherry tomatoes towards end of cooking and throw in some flat leaf parsley too. Season that sucker.
Heat a new frying pan til it is pretty darned hot.
Season the swordfish lightly each side.
Sear in a little olive oil.
It needs to be a little rare in the middle - so about 4 minutes on one side then 2-3 on the other should do it.
Plate it on up and serve with some steamed broccolini.

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