| 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 |
lg |
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 |
lg |
Leek; cleaned and |
|
|
; julienned |
| 1 |
ts |
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.
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