Swordfish Steak with Porcini & Chanterelles tender and creamy

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.