Recipe: Pan-Seared Swordfish Steak with Porcini and Chanterelle Mushrooms
By
chef patrick Asfaux4.3/5
(7reviews)
· 🍳 15 made it
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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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Discover other recipes of salmon, or browse the fishes category. This dish pairs well with Tavel.
Pan-Seared Swordfish Steak with Porcini and Chanterelle Mushrooms4.3/5
(7reviews)
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Pan-Seared Swordfish Steak with Porcini and Chanterelle Mushrooms
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