| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Dujour02 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head napa cabbage, cut into |
|
|
pieces 2 |
|
|
ounces reserved |
| 8 |
oz |
Cold butter, cut into pieces |
| 2 |
|
Shallots |
| 1 |
|
Bulb fresh lemongrass |
| 4 |
oz |
White wine |
| 2 |
oz |
White wine vinegar |
|
|
Olive oil |
| 8 |
oz |
Trimmed center cut |
|
|
swordfish skin removed |
|
|
Salt and pepper |
| 1 |
|
Leek, cleaned and |
|
|
julienned |
| 1 |
t |
Lemon juice |
INSTRUCTIONS
In a saucepan, place chopped cabbage, 2 ounces sweet butter and 4
ounces of water. Cover with parchment paper, and cook until tender,
leaving some juice in the pan. In a small saucepan, add chopped
shallots, lemongrass, white wine, and white wine vinegar. Reduce in
half. Whip in 6 ounces of cold sweet butter. Strain and let sit on the
low flame, then take a saucepan with 1 ounces of olive oil on a high
flame. Season swordfish with salt and pepper. Sear on both sides until
the fish is almost cooked through. Place the medium rare fish on
cabbage and drizzle the sauce around the fish. In a saucepan, take 2
more ounces of cabbage and cook until light brown. Place the cabbage
on top of the fish, then drizzle more sauce. Garnish with julienned
leek that has been fried in 300 degree oil until crisp. Sprinkle with
lemon juice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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