Swordfish white butter
Instructions
Peel and mince the shallots not too finely and put it in a pan with a little salt and 1 finger of water.
Bring to a boil over high heat and place the slices of fish.
Lower the flame and cook for about 5 minutes per side.
Remove the meat from the heat and keep warm.
High heat reduce the broth then combine butter and let it melt.
Pour the sauce over the fish and serve.
Ingredients and dosing for 4 persons
- 4 pieces of swordfish (from 150 g pieces)
- 1 shallot
- 80 g of butter
- Salt