Swordfish skewers with carrot skordalia

SERVES 4

500 gm carrots, diced 300 ml milk 4 garlic cloves, peeled and halved 80 ml (1/3 cup) extra-virgin olive oil 2 tbsp lemon juice 800 gm swordfish 2 red onions, thinly sliced into rings Charred flatbreads, mixed leaves and chervil, to serve 1 For carrot skordalia, combine carrot, milk and garlic in a saucepan, season to taste, and bring to the boil over medium heat. Simmer until carrot is very tender (15 minutes), then strain, reserving milk. Transfer carrot and garlic mixture to a food processor and process until smooth. With motor running, gradually add 50ml oil, 1 tbsp lemon juice and enough reserved milk to make a smooth purée. Season to taste.

2 Heat a barbecue or char-grill plate to high. Meanwhile, cut fish into 3cm pieces. Thread fish onto 12 metal or bamboo skewers (soak bamboo skewers in water for 30 minutes to prevent burning). Drizzle fish with remaining oil, then cook, turning occasionally, until charred and just cooked (2-3 minutes each side).

3 Meanwhile, toss onions with remaining lemon juice, season to taste and set aside. 4 Spread charred flatbreads with carrot skordalia, top with skewers, sliced onions and mixed leaves. Scatter with chervil and cracked black pepper. Serve with remaining carrot skordalia to the side.