First marinade the swordfish

• 200g swordfish steak
• 1/2 lemon
• 1 garlic clove, crushed
• Enough lemon infused olive oil to cover the fish

1. Grate the lemon rind into the oil and add the crushed garlic.
2. Squeeze the lemon juice over the fish steak and place the steak in the marinade for 3-6 hours.

Next make the tarragon hollandaise

• 100g butter
• 2 medium egg yolks (or 150g butter, 2 duck egg yolks)
• 1-2 teaspoons vinegar
• half handful chopped tarragon

1. Melt the butter in a pan. Keep warm.
2. Bring a small pan of water to the boil
3. Beat the egg yolks in a heat proof bowl.
4. Place the heat proof bowl so it is sitting above the boiling water
5. Continue to beat the eggs until they start to thicken.
6. Whilst beating add the vinegar and then the butter a teaspoon at a time until all the butter is mixed in.
7. The sauce should be smooth, thick and light yellow.
8. Add the chopped tarragon.
9. Season with salt and pepper and add more vinegar if necessary.
10. Take the water off the boil. The sauce can be left while you make the fish but it needs to be stirred ocasionally to stop a skin forming on the top.

Finally, cook the fish

Take the marinated swordfish and cook on a very hot griddle pan for 1-2 minutes on either side. Serve the swordfish with asparagus and buttered new potatos topped with the hollandaise.