Swordfish with mushrooms
Instructions
Wash and dry the slices of swordfish, put them on a plate and decorate with the lemon juice and let marinate 15 minutes.
Sprinkle the fish with salt and pepper and then FRY it in a pan with 50 g of butter.
Cook for 10 minutes, add chopped parsley and onion, and seasoning.
Squirt then with half a glass of white wine, leave to evaporate for 5 minutes, then remove from heat and keep warm.
Prepare the sauce by mixing the flour with the melted butter and dissolving everything with middle heat broth and ladle the broth of fish.
Clean and slice the mushrooms, add them to the sauce and cook for 30 minutes, adding 5 minutes before end of cooking the shrimp.
In a bowl beat the egg yolks with a pinch of salt, add the juice of half a lemon and add this mixture to the sauce.
Spread it over the fish and serve.
