|
Swordfish Steaks
Measure |
Ingredients |
Prepare |
| 4 |
6-8 oz Swordfish Steaks |
|
| |
Salt & pepper |
To taste |
| 1 cup |
Leeks |
Julienne sliced |
| ½ cup |
White wine |
|
| 1 tablespoon |
Lemon juice |
|
| 1 tablespoon |
Shallots |
Chopped |
| 1/2 lb |
Butter |
Chilled, cut into pieces |
| 2 lbs |
Idaho potatoes |
Thinly sliced |
| 6 ozs |
Gruyere cheese or Swiss cheese |
Grated |
| 4 oz |
Parmesan cheese |
Grated |
| 3/4 cup |
Heavy cream |
|
| |
Nutmeg |
To taste |
|
|
|
To make the au gratin: tin slice the potato whole into large potato chips In a greased casserole dish layer potatoes, salt, pepper, nutmeg, Gruyere cheese, Parmesan cheese and cream. Their will be at least 4 layers. Cover with aluminum foil,bake at 375 degrees F, 45 minutes, remove the foil and continue to cook for another 20 minutes or until the top is slightly browned. Take out of the oven and let rest for 10 minutes before slicing. To make the beurre blanc: in a non-corrosive sauce pan, reduce wine, lemon juice, and shallots until 1 tbl remains, Slowly whisk in pieces of chilled butter one at a time. Sauté leeks and bell peppers in 11/2 cup of beurre blanc until tender, about 3 minutes. Top grilled swordfish steaks with leeks and serve with au gratn potatoes. Serves: 4 portions |
