Swordfish steak and crab with potato and cucumber salad

Ingredients for 4 servings:

• 4 swordfish steaks (approx. 2 cm thick)
• 100 g North Sea crabs
• 600 g waxy potatoes
• ½ cucumber(s)
• 150 ml beef broth
• 150 ml vegetable stock
• 1 shallot(s), finely diced
• 1 tbsp mustard, medium hot
• 2 tbsp Balsamic vinegar bianco
• 2 tbsp oil (rapeseed oil)
• 1 pinch(s) of sugar
• ½ tsp curry
• salt and pepper
• 4 tbsp breadcrumbs
• 2 tbsp olive oil
• 1 tbsp butter
• cress

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, however, make the potato salad. Boil the potatoes until tender, peel them while still hot, and slice them into a large bowl. Combine both broths, bring to a boil, and cook the shallots for about 1 minute. Stir in the mustard and curry, then pour two-thirds of the broth over the potato slices. Mix and let it absorb. After about 10 minutes, check whether more broth is needed, as the finished potato salad should have a sloppy consistency rather than a solid one. Season with vinegar, a pinch of sugar, pepper, and salt. Finally, stir in the oil. Peel the cucumber, finely slice it, and mix thoroughly with the potato salad. Radish sticks and chives also go well with the salad. Heat olive oil and butter in a large pan. Coat one side of the fish steaks in breadcrumbs and sear that side. Reduce the heat to half, turn after 3 minutes, and finish cooking for another 3-4 minutes at a lower heat. The steaks should only be cooked through, otherwise they will be dry and tough. Add a little salt at the end. Place the steaks on plates with the crab and potato salad and garnish with cress.