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Ингредиенты
- 1 head napa cabbage, cut into pcs, 2 ounces reserved
- 8 ounce Cool butter, cut into pcs
- 2 lrg Shallots
- 1 x Bulb fresh lemongrass
- 4 ounce White wine
- 2 ounce White wine vinegar Extra virgin olive oil
- 8 ounce Trimmed center cut swordfish, skin removed Salt and pepper
- 1 lrg Leek, cleaned and julienned
- 1 tsp Lemon juice
Инструкции
- In a saucepan, place minced cabbage, 2 ounces sweet butter and 4 ounces of water. Cover with parchment paper, and cook till tender, leaving some juice in the pan. In a small saucepan, add in minced shallots, lemongrass, white wine, and white wine vinegar. Reduce in half. Whip in 6 ounces of cool sweet butter. Strain and let sit on the low flame, then take a saucepan with 1 ounces of extra virgin olive oil on a high flame. Season swordfish with salt and pepper. Sear on both sides
- till the fish is almost cooked through.
- Place the medium rare fish on cabbage and drizzle the sauce around the fish. In a saucepan, take 2 more ounces of cabbage and cook till light brown. Place the cabbage on top of the fish, then drizzle more sauce.
- Garnish with julienned leek which has been fried in 300 degree oil till crisp. Sprinkle with lemon juice.
