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Рецепт Grilled Swordfish With Wild Mushroom, Eggplant Ragout And Anchovy Butter
by Global Cookbook

Grilled Swordfish With Wild Mushroom, Eggplant Ragout And Anchovy Butter
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Ингредиенты

  • 1 sprg rosemary coarsely minced
  • 2 sprg thyme coarsely minced
  • 1/4 c. extra virgin olive oil Freshly-grnd black pepper to taste
  • 4 x swordfish steaks - (7 ounce ea)
  • 1 x garlic clove
  • 12 x anchovy fillets liquid removed
  • 5 ounce unsalted butter softened
  • 1 Tbsp. chopped chives
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped oregano Lemon juice to taste Salt to taste Freshly-grnd black pepper to taste
  • 4 Tbsp. extra virgin olive oil Crushed red pepper to taste
  • 2 x Japanese-style eggplants split lengthwise and sliced
  • 1 Tbsp. unsalted butter
  • 1/2 lb mixed wild mushrooms
  • 1 x garlic clove finely minced
  • 2 x shallots sliced very thin
  • 6 x basil leaves chopped
  • 2 sprg thyme chopped Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. In glass bowl mix herbs, oil and pepper. Add in swordfish and marinate for a few hrs. Once marinated heat grill. Remove swordfish from marinade and season with salt and pepper. Grill for about 2 to 3 min on each side. Once done serve over eggplant ragout, with a drop of anchovy butter on top.
  2. Anchovy Butter: With mortar and pestle mash garlic and salt into a paste. Add in anchovies and press into paste. In small bowl place butter. Whip in garlic/anchovy paste to distribute proportionately. Add in a few drops of lemon juice to bring out flavors. Fold in herbs. Keep at room temperature.
  3. Wild Mushroom and Eggplant Ragout: In non-stick skillet heat 2 Tbsp. extra virgin olive oil. Add in red pepper and heat till it begins to bubble, being careful not to burn pepper. Add in eggplant and saute/fry till tender. Season with salt and pepper. Drain and set aside.
  4. In pan heat remaining extra virgin olive oil and add in butter. Add in mushrooms and saute/fry till they release all their moisture. Continue cooking till they sizzle and the liquid evaporates and they turn golden. As the mushrooms are turning brown, add in garlic and shallots. Add in eggplant. Season with salt and pepper to taste. Toss in basil and thyme. Keep hot while swordfish is grilling.
  5. This rercipe yields 4 servings.