SWORDFISH SCHNITZEL AND EGG SALAD (Serves 2)

INGREDIENTS: 2 x 250g swordfish cutlets, bone in; 250ml full-cream/ whole milk; 1 large egg; Sea salt flakes and freshly cracked black pepper; 250g plain flour; 180g white panko breadcrumbs; 160g ghee For the egg salad:

4 soft-boiled eggs, cooled and peeled; 100g best-quality mayonnaise; 1tbsp Dijon mustard; 1½tbsp finely diced red onion; 1½tbsp finely diced celery heart; 1tbsp tiny salted capers; 1 bunch chives, finely chopped; Pinch of cayenne pepper; Sea salt flakes and freshly cracked black pepper

METHOD:

1. Place each swordfish cutlet between two sheets of baking paper and beat with a meat mallet to an even thickness of approximately 2-3mm.

2. Place the milk and egg in a shallow bowl, season with salt and whisk to combine. Tip the flour and breadcrumbs onto separate flat baking trays or dinner plates.

3. Dip the swordfish first into the flour and tap away any excess, then dip it into the egg mixture, allowing the excess to drip away. Lastly, coat with the breadcrumbs, pushing down firmly so the breadcrumbs stick evenly from edge to edge.

4. Melt half the ghee in a large cast-iron frying pan over a medium heat. Add one cutlet and cook for four minutes, keeping the pan moving to swirl the fish around in the hot fat and turning it over halfway through cooking, until golden and evenly coloured on both sides. Season liberally with salt and pepper, transfer to a plate lined with paper towel to rest. Repeat with the next cutlet.

5. For the egg salad, halve the soft-boiled eggs lengthways. Stir all the remaining ingredients together in a serving bowl until combined, then position the halved eggs on top. Season with a little more salt and pepper. Serve with the swordfish.