| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Superchefs |
4 |
servings |
INGREDIENTS
| 4 |
|
110 g; (4oz) thin slices of |
|
|
; swordfish, lightly |
|
|
; beaten out |
| 4 |
tb |
Olive oil |
| 85 |
g |
Fresh white breadcrumbs; (3oz) |
| 1 |
|
Meduim onion; finely chopped and |
|
|
; cooked without |
|
|
; colour in 30g (1oz) |
|
|
; of butter |
| 30 |
g |
Roughly chopped flat leaf parsley; (1oz) |
| 8 |
|
Basil leaves; roughly torn |
| 2 |
|
Sweet potatoes |
| 170 |
g |
Young carrots; peeled and chopped |
|
|
; (6oz) |
| 3 |
tb |
White wine vinegar |
| 3 |
|
Shallots; finely chopped |
| 1 |
|
Glass dry white wine |
| 1 |
tb |
Double cream |
| 170 |
g |
Chilled unsalted butter cut into small; (6oz) |
|
|
; squares |
| 1 |
bn |
Sorrel; washed and shredded |
|
|
; at last moment |
INSTRUCTIONS
FOR THE STUFFING
FOR THE PUR.E
FOR THE SORRELL SAUCE
Mix all the ingredients for the stuffing together and set aside.
For the puree: Bake the sweet potatoes in a medium oven till tender. Skin
and mash with a fork. Meanwhile boil the carrots with 1 tsp salt and 1 tsp
sugar till soft. Drain and mash together with the sweet potato.
For the sorrel sauce: Put the vinegar into a pan, add the chopped shallots
and simmer until the pan looks dry and add the wine, reduce until about 1
tbsp of liquid is left, add the cream and turn the heat to low, add the
diced butter a little at a time stirring constantly until all has been
amalgamated and the sauce is shiny with a velvety texture. Add the sorrel
just before serving.
Lay out the swordfish steaks and spread in the stuffing mix evenly. Roll up
each piece of swordfish and secure with a cocktail stick. Place on a baking
tray. Drizzle over the olive oil for 7-10 minutes.
Remove the swordfish and cut each piece diagonally in two. Spoon the sauce
onto four plates. Put the mash in the middle and place the cut swordfish
around the mash.
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