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Stuffed Roast Swordfish With Sweet Potato And Carrot Puree - Recipe Cost

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4 x 110 g, (4oz) thin slices of swordfish, lightly beaten out

1 x Meduim onion, finely minced and cooked without colour in 30g (1oz) of butter

3 x Shallots, finely minced

1 bn Sorrel, washed and shredded at last moment

Ingredients	Per Serving Qty	Common Price	Price per Serving
4 Tbsp. Extra virgin olive oil	1 tablespoon	$5.99 per 16 fluid ounces	$0.19
85 gm Fresh white breadcrumbs, (3oz)	21 1/4 g	$1.79 per 15 ounces	$0.09
30 gm Roughly minced flat leaf parsley, (1oz)	7 1/2 g	$1.09 per cup	$0.14
8 x Basil leaves, roughly torn	2 basil	$2.59 per cup	$0.11
2 x Sweet potatoes	1/2 potatoes	$1.49 per pound	$0.21
170 gm Young carrots, peeled and minced (6oz)	42 1/2 g	$1.49 per pound	$0.14
3 Tbsp. White wine vinegar	2 1/4 teaspoons	$3.39 per 12 fluid ounces	$0.11
1 x Glass dry white wine	1/4 glass	$0.35 per fluid ounce	$0.44
1 Tbsp. Double cream	3/4 teaspoon	$3.29 per quart	$0.01
170 gm Chilled unsalted butter cut into small, (6oz) squares	42 1/2 g	$3.99 per 16 ounces	$0.37
Total per Serving			$1.80
Total Recipe			$7.22