in Mushroom Cream Sauce
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
is a Hub-UK
but its creation was very much influenced by one of
Alan Spedding's recipes. Alan has featured on several
TV cooking programmes as a keen amateur chef.
you like your seafood rich then this recipe is for you
and by using Swordfish you add a little of the unusual
to your cooking. The recipe serves two.
Swordfish steaks (with bone in)
125gms brown cap or Portobello mushrooms soaked in
250 ml boiling water for at least an hour
150 mls fish stock
150 mls medium sherry
250 mls fresh Double cream
a saute or frying pan (I use a wok), melt a large
knob of butter, over a low heat fry the swordfish
for two minutes each side. Add the mushroom stock
from the soaked mushrooms (reserve the mushrooms to
one side), turn up the heat and reduce liquid stock
until it starts to go syrupy, turning the Swordfish.
Remove Swordfish and keep warm
the fish stock and sherry and repeat the process of
reduction again to the syrupy stage.
Now add the mushrooms and the cream together with
the lemon juice, salt and fresh ground pepper to season.
the cream to the boil in the pan and then allow to
boil away for a minute or so until it begins to thicken
up and take on a sauce like consistency. Serve the
swordfish, topped with the mushrooms and the sauce.
with plain vegetables or pasta or rice. The flavours
are in the fish and sauce so keep it simple. I served
it with fresh linguine
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