Swordfish to aromas
Instructions
Fence fish slices with garlic and pass them in a veil of flour.
Far foaming 50 g butter in the pressure cooker, place the fish and cook over high heat 1 minute per side.
Deglaze with the wine, salt, pepper, bay leaf, marjoram, thyme, mint, parsley and chilli.
Close the pot and calculate 1 minute and a half from the time of hiss.
Ingredients and dosing for 4 persons
- 4 slices of swordfish (2 cm height)
- Flour
- 1 glass white wine
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- Parsley
- Mint
- Thyme
- Laurel
- Marjoram
- Hot pepper
- Butter
- Salt
- Pepper