Servings:
Yield: 4 portions Servings
Ingredients
- 4 7-ounce center-cut swordfish steaks
- 1/4 cup sliced leeks
- 12 cup large shrimp, peeled and deveined
- 1/2 cup chopped tomatoes
- 1 cup sliced wild mixed mushrooms (shiitake, oyster, crimini)
- 1/4 cup brandy
- 1 cup heavy cream
- 1/2 cup demi glace (optional)
- 3 tablespoon butter
Preparation
Baking Directions:
Heat oil in a heavy skillet.
Press swordfish steaks into cracked black pepper, season with salt.
Sear on each side and finish cooking in oven at 350 degrees to medium.
In pan, add shrimp, leeks, tomatoes and mushrooms.
Sauté on medium-high heat for about 3 minutes.
Add brandy, let reduce by half.
Add cream and demi glace, reduce to sauce consistency, about 5 minutes.
Whip in the butter after the sauce has reduced.
Check seasoning.
Plate with three shrimp per serving, mashed sweet potatoes and braised red Swiss chard with garlic and pancetta.
Garnish with rosemary sprig.
