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Receta Stuffed Roast Swordfish With Sweet Potato And Carrot Puree

by Global Cookbook

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

1. Mix all the ingredients for the stuffing together and set aside.
2. 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.
3. 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.
4. 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.
5. 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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