Stir the juice of one lemon, soy sauce, ginger, turmeric, chicken stock and the finely chopped chili pepper to make a marinade and leave the fish to marinate for 150 minutes. Separate sweet potatoes from skin, cut into 3-mm slices and arrange in 6-cm-diameter circles with a cookie cutter. Chop fennel into 3-mm cubes.
In a shallow frying pan, sizzle finely diced bacon, once the bacon has released all the fat together, add the raw sweet potato slices. Add the fennel, chicken stock and saffron, cook on the stove until soft with the lid closed. Pull sweet potato slices from the frying pan, bind the remaining juice with butter.
Lift swordfish from marinade, rub dry with kitchen paper. Heat a little oil in a frying pan and fry the fish in it until juicy on both sides. Serve potato slices with marinated cherry tomatoes and dandelion salad decoratively on plates, place the fried fish on top.
White wine
Our tip: Use a deliciously spicy bacon for a delicious touch!
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