Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots Recipes

Steps:

• Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
• Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

Steps:

• Puree: peel parsnips. place in a saucepan with enough water to cover fully. cook on high heat until tender. Drain. Puere with butter, salt and pepper. Set aside. Shallots: place shallots and red wine in a heavy saucepan. Add honey and cook on med heat until syrupy. set aside Swordfish: preheat oven to 400F. coat swordfish with cracked pepper and salt. Heat canola oil in a sautee pan and cook until the swordfish is golden brown and crusty on one side. Remove from pan and place, cooked side down, on a baking sheet. finish cooking in oven until fish is cooked, approx 8 min. Finish and Serve: spoon parsnip puree on to 4 plates. Place swordfish on top. Glze each steak with red wine braised shallots. Serve.

Steps:

• Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside.
• Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily.
• Remove fish from the heat and serve with fresh vegetables and a starch of choice.

Steps:

• Heat the oven to 150 degrees. Have an oven-proof platter that can hold the fish in a single layer ready. Dust the swordfish lightly with salt. Sprinkle the pepper on both sides, pressing the grains into the fish.
• Heat the oil to medium hot in a heavy skillet, about 12-inches in diameter, to hold the fish in a single layer. Sear the fish, pepper and all, until barely cooked through and still a bit pink in the center, about 3 minutes on each side. Transfer to the platter and place in the oven. Turn off the oven.
• Add the butter to the skillet. When it melts add the shallot and sauté, stirring, until translucent, a couple of minutes. Add the Cognac and swirl in the pan a minute or so until somewhat reduced and syrupy. Add the cream and parsley and continue cooking, stirring, until somewhat thickened. Remove from the heat.
• Remove the fish from the oven and pour the sauce over it, then serve, or transfer each portion to individual dinner plates, spoon on the sauce and serve.

Steps:

• For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
• For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
• For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
• Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
• To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
• Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.