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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep3 - Grilled Swordfish with Pea Purée and Tarragon Sauce


Team:Cheryl & Matt

 

Prep:45 mins

Cook:50 mins

Serves:4

 

INGREDIENTS

1 bunch Dutch carrots, trimmed, scrubbed

50g butter, chopped

4 swordfish steaks

2 tbs olive oil

fresh tarragon sprigs, to garnish

 

Tarragon Sauce

1 eschallot, finely chopped

250ml white wine

½bunch tarragon sprigs

¼tsp ground black pepper

300ml thickened cream

250ml fish stock

2 tbs finely chopped fresh tarragon

 

Pea Puree

500g fresh or frozen baby peas

¼cup baby mint leaves

60ml thickened cream

2 tsp lemon juice

 

METHOD

  1. To make tarragon sauce, place eschallot, wine, tarragon sprigs and pepper in a medium saucepan over low heat. Simmer, stirring occasionally, until reduced by two thirds. Stir in cream and stock. Simmer until reduced by half and thickened. Strain into a clean jug. Stir in chopped tarragon. Season.
  2. Preheat oven to 180C.
  3. Place carrots in a roasting dish and dot with butter. Season. Roast, turning half way through, for about 30 minutes or until tender and caramelised.
  4. To make pea puree, cook peas in a large saucepan of boiling, lightly salted water until very tender. Drain and transfer peas to a blender with mint, cream and juice. Blend until smooth. Season. Pass through a fine sieve.
  5. Preheat a chargrill pan over high heat. Brush swordfish all over with oil. Season. Cook for about 2 minutes on each side until just cooked through.
  6. Serve fish with pea puree, carrots and sauce. Garnish with tarragon.

 


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