Stuffed roast swordfish with sweet potato and carrot puree
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 110 g; (4oz) thin slices of | |
| ; swordfish, lightly | ||
| ; beaten out | ||
| 4 | tablespoons | Olive oil |
| 85 | grams | Fresh white breadcrumbs; (3oz) |
| 1 | Meduim onion; finely chopped and | |
| ; cooked without | ||
| ; colour in 30g (1oz) | ||
| ; of butter | ||
| 30 | grams | Roughly chopped flat leaf parsley; (1oz) |
| 8 | Basil leaves; roughly torn | |
| 2 | Sweet potatoes | |
| 170 | grams | Young carrots; peeled and chopped |
| ; (6oz) | ||
| 3 | tablespoons | White wine vinegar |
| 3 | Shallots; finely chopped | |
| 1 | Glass dry white wine | |
| 1 | tablespoon | Double cream |
| 170 | grams | Chilled unsalted butter cut into small; (6oz) |
| ; squares | ||
| 1 | bunch | Sorrel; washed and shredded |
| ; at last moment | ||
Directions
FOR THE STUFFING
FOR THE PUR‚E
FOR THE SORRELL SAUCE
Mix all the ingredients for the stuffing together and set aside.
For the puree: Bake the sweet potatoes in a medium oven till tender. Skin and mash with a fork. Meanwhile boil the carrots with 1 tsp salt and 1 tsp sugar till soft. Drain and mash together with the sweet potato.
For the sorrel sauce: Put the vinegar into a pan, add the chopped shallots and simmer until the pan looks dry and add the wine, reduce until about 1 tbsp of liquid is left, add the cream and turn the heat to low, add the diced butter a little at a time stirring constantly until all has been amalgamated and the sauce is shiny with a velvety texture. Add the sorrel just before serving.
Lay out the swordfish steaks and spread in the stuffing mix evenly. Roll up each piece of swordfish and secure with a cocktail stick. Place on a baking tray. Drizzle over the olive oil for 7-10 minutes.
Remove the swordfish and cut each piece diagonally in two. Spoon the sauce onto four plates. Put the mash in the middle and place the cut swordfish around the mash.
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