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Receta Stuffed Roast Swordfish With Sweet Potato And Carrot Puree
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Ingredientes
- 4 x 110 g, (4oz) thin slices of swordfish, lightly beaten out
- 4 Tbsp. Extra virgin olive oil
- 85 gm Fresh white breadcrumbs, (3oz)
- 1 x Meduim onion, finely minced and cooked without colour in 30g (1oz) of butter
- 30 gm Roughly minced flat leaf parsley, (1oz)
- 8 x Basil leaves, roughly torn
- 2 x Sweet potatoes
- 170 gm Young carrots, peeled and minced (6oz)
- 3 Tbsp. White wine vinegar
- 3 x Shallots, finely minced
- 1 x Glass dry white wine
- 1 Tbsp. Double cream
- 170 gm Chilled unsalted butter cut into small, (6oz) squares
- 1 bn Sorrel, washed and shredded at last moment
Direcciones
- Mix all the ingredients for the stuffing together and set aside.
- For the puree: Bake the sweet potatoes in a medium oven until tender. Skin and mash with a fork. Meanwhile boil the carrots with 1 tsp salt and 1 tsp sugar until soft. Drain and mash together with the sweet potato.
- For the sorrel sauce: Put the vinegar into a pan, add in the minced shallots and simmer till the pan looks dry and add in the wine, reduce till about 1 tbsp of liquid is left, add in the cream and turn the heat to low, add in the diced butter a little at a time stirring constantly till all has been amalgamated and the sauce is shiny with a velvety texture. Add in the sorrel just before serving.
- Lay out the swordfish steaks and spread in the stuffing mix proportionately. Roll up each piece of swordfish and secure with a cocktail stick. Place on a baking tray. Drizzle over the extra virgin olive oil for 7-10 min.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 607 | |
| Calories from Fat 440 | 72% |
| Total Fat 50.0g | 63% |
| Saturated Fat 24.44g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 221mg | 9% |
| Potassium 418mg | 12% |
| Total Carbs 30.0g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.45g | 4% |
| Protein 4.65g | 7% |
