Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     

Swordfish in Mushroom Cream Sauce recipe

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back 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.

It 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.

This is a Hub-UK recipe 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.

If 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.

Ingredients

2 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
1 lemon
Sea salt
Black pepper

Method
  • In 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
  • Add 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.
  • Bring 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.
  • Serve 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

Serves 2

Recipe by Hub-UK

Email Hub-UK : info@hub-uk.com