Recipe: Swordfish au Poivre with Parsnip Puree and Red Wine Braised Shallots (food processor)

SWORDFISH AU POIVRE WITH PARSNIP PUREE
AND RED WINE BRAISED SHALLOTS

FOR THE PARSNIP PUREE:
1 pound parsnips
2 tablespoons butter
Salt and pepper to taste
FOR THE RED WINE BRAISED SHALLOTS:
12 each shallots, peeled
1 cup red wine
1 teaspoon honey
Salt to taste
FOR THE SWORDFISH AU POIVRE:
4 each swordfish steaks, 6 ounces each, cut into blocks 2 inches thick by 3 inches wide
2 teaspoons black peppercorns, cracked coarsely with rolling pin or table grind pepper
Salt to taste
2 teaspoons canola oil
FOR THE GARNISH:
Chervil leaves as needed

FOR THE PARSNIP PUREE:
Peel the parsnips. Place in a saucepan with enough water to cover fully. Cook on high heat until tender. Drain.

Puree in a food processor with the butter, pepper and salt. Set aside until ready to assemble dish.

FOR THE RED WINE BRAISED SHALLOTS:
Place the shallots and the red wine in a heavy saucepan. Add the honey and cook on medium heat until syrupy or approximately 20 minutes. Set aside until ready to assemble dish.

FOR THE SWORDFISH AU POIVRE:
Preheat oven to 400 degrees F.

Coat the swordfish steaks with cracked pepper and salt on both sides.

Heat the canola oil in a saute pan and cook until the swordfish is golden brown and crusty on one side.

Remove swordfish from pan and place, cooked side down, on a baking sheet. Finish cooking in preheated oven until the fish is just cooked, approximately 8 minutes.

TO FINISH AND SERVE:
Spoon the Parsnip Puree onto each of 4 serving plates. Place the swordfish on top of the Parsnip Puree on each plate. Glaze each piece of swordfish with the Red Wine Braised Shallots. Garnish with chervil leaves. Serve.

Serves 4
by Ken Oringer
Source: Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs