Swordfish Steak with Porcini & Chanterelles tender and creamy
Ingredients for 4 servings
- The situation varies depending on stocks
- in the North Atlantic: is not considered overfished
- in the South Atlantic: healthy and exploited in a sustainable manner
- In the entire Pacific: does not suffer from overfishing
- in the Mediterranean: cessation of catches from October 1st to October 30th desired.
- Pan-seared swordfish steak with porcini and chanterelle mushrooms for 4 people:
- 4 swordfish steaks of approximately 6.25 oz (180 g) each
- 7 oz (200 g) of porcini mushrooms stems removed wiped and cut into large dice
- 7 oz (200 g) of chanterelle mushrooms stem removed and wiped
- 12 small new onions
- 1 coarse persillade of flat parsley and garlic with germ removed
- 0.3 cup (8 cl) of soy sauce (or veal or poultry jus)
- salt pepper from the mill
- olive oil and fresh butter
Step-by-step recipe
1 In a pan melt a knob of butter and a little olive oil, when it is hot place your steaks salt and pepper cook over high heat 2 minutes on each side then turn off and cover with a lid.
2 In another pan pour olive oil (or duck fat) add your porcini mushrooms and small onions salt and pepper sauté for 2 minutes then add your chanterelle mushrooms sauté 1 minute then turn off your heat and cover.
3 When ready to serve, place your steaks on hot plates reduce the jus with your soy sauce (or a jus), turn on the heat under your mushrooms then when they are well warmed add the persillade and toss then pour over your sturgeon steaks with the jus arranged around.
*Source SeaWeb Species Guide
A simple and delicious recipe playing solely on the quality of the ingredients used.
Wine Pairing
Explore all French wines ›Comments (0)
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.