Swordfish with green pepper
Instructions
Place the slice of a sword, over a layer of coarse salt.
Cover completely with salt and bake at 250 degrees for half an hour.
Finely slice the shallots and let wilt in a pan with oil and a little water.
Add the Endive, cut into strips, pour half a glass of water, coperchiate and cook over low heat for 15 minutes.
Blend everything together and put the sauce on the stove.
Dissolve the cornstarch in a little water and add to the sauce, stirring with a whisk until the sauce is smooth.
Remove the fish from the oven pan, rid them of coarse salt crust, slice it into 6 slices and serve sprayed by the Endive, sauce to which you added the crushed green peppercorns.
Ingredients and dosing for 6 persons
- 1 piece of swordfish from 1000 g
- 2000 g of coarse salt
- 200 g of belgian salad (endive)
- 1 shallot
- 1 tablespoon of green pepper
- 1 teaspoon of maizena
- 1 tablespoon of olive oil