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

Name: Pavé d'espadon poêlé aux cèpes et girolles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: La situation variable selon les stocksen Atlantique Nord :n'est pas considéré en surexploitationen Atlantique Sud: sain et exploité en mode durableDans tout le Pacifique: ne souffre pas de surexploitationen Méditerranée: arrêt des captures du 1er octobre au 30 octobre souhaitée .Pavé d'espadon poêlé aux cèpes et girolles pour 4 personnes :4 pavés d'espadon de 180 g environ200 g de cèpes pieds retirés essuyés et taillés en gros dés200 g de girolles le pied retiré et essuyées12 petits oignons nouveaux1persillade grossière de persil plat et d'une d'ail dégermée8 cl de sauce soja(ou jus de veau ou de volaille)sel poivre du moulinhuile d'olives et beurre frais

By chef patrick ★ ★ ★ ★ ★ 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 each
200 g of porcini mushrooms stems removed wiped and cut into large dice
200 g of chanterelle mushrooms stem removed and wiped
12 small new onions
1 coarse persillade of flat parsley and garlic with germ removed
8 cl 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.

Cèpes Girolles Poisson aux champignons Poisson aux cêpes