Recipe: Pan-Seared Swordfish Steak with Porcini and Chanterelle Mushrooms

Name: Pan-Seared Swordfish Steak with Porcini and Chanterelle Mushrooms
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 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 180 g (6.25 oz) each; 200 g (7 oz) of porcini mushrooms stems removed wiped and cut into large dice; 200 g (7 oz) of chanterelle mushrooms stem removed and wiped; 12 small new onions; 1 coarse persillade of flat parsley and garlic with germ removed; 8 cl (0.3 cup) of soy sauce (or veal or poultry jus); salt pepper from the mill; olive oil and fresh butter

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.3/5 (7 reviews) Fishes

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

You know my concern about the overfishing of certain species in the ocean and so in this context I can reassure you about this beautiful fish

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 180 g (6.25 oz) each
200 g (7 oz) of porcini mushrooms stems removed wiped and cut into large dice
200 g (7 oz) of chanterelle mushrooms stem removed and wiped
12 small new onions
1 coarse persillade of flat parsley and garlic with germ removed
8 cl (0.3 cup) of soy sauce (or veal or poultry jus)
salt pepper from the mill
olive oil and fresh butter

Step-by-step directions

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.

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