Swordfish Au Poivre With Parsnip Puree And Red Wine Braised Shallots

1. 1

   Puree:

2. 2

   peel parsnips. place in a saucepan with enough water to cover fully. cook on high heat until tender. Drain. Puere with butter, salt and pepper. Set aside.

3. 3

   Shallots:

4. 4

   place shallots and red wine in a heavy saucepan. Add honey and cook on med heat until syrupy. set aside

5. 5

   Swordfish:

6. 6

   preheat oven to 400F. coat swordfish with cracked pepper and salt. Heat canola oil in a sautee pan and cook until the swordfish is golden brown and crusty on one side. Remove from pan and place, cooked side down, on a baking sheet. finish cooking in oven until fish is cooked, approx 8 min.

7. 7

   Finish and Serve:

8. 8

   spoon parsnip puree on to 4 plates. Place swordfish on top. Glze each steak with red wine braised shallots. Serve.

No additional tips available.