A Classic French Sauce That Is Perfect For Swordfish!
I first cooked today's recipe while working with a Swiss Chef at a fine dining seafood restaurant. The Swiss Chef specialized in European style seafood preparations made with traditional veal sauces. A traditional French Grenobloise Sauce usually accompanies veal or trout.
The Grenobloise preparation tastes great with swordfish. Swordfish sustainability can be an issue, depending on the source. Some swordfish fisheries are managed better than others. As always, check the sustainability status before making any seafood purchase, to ensure guilt free dining.
This recipe yields 2 portions.
Step 1: Place 1 large peeled russet potato (8 to 10 ounce) in a sauce pot.
Add enough water to cover the potato.
Boil over medium high heat till the potato is soft.
Step 2: Drain the water off of the potato.
Return the potato to the sauce pot.
Place the pot over very low heat.
Add 2 tablespoons of warm cream.
Add 1 1/2 tablespoons of softened unsalted butter.
Add 1/2 tablespoon of chopped fresh dill weed.
Add sea salt and white pepper to taste.
Step 3: Mash and whisk the potato mixture till it is smooth and creamy.
Step 4: Place the Dill Crème Potato in a star tipped pastry bag.
Keep the pastry bag warm on a stove top or in a 135ºF bain marie.
Broiled Swordfish Steak:
This recipe yields 1 portion.
Step 1: Select an 8 to 10 ounce swordfish steak.
Brush the swordfish steak with blended olive oil.
Lightly season with sea salt and black pepper.
Step 2: Lightly brush a small broiler pan with blended olive oil.
Place the swordfish steak on the pan.
Add 1/2 teaspoon of lemon juice.
Add 1 ounce of dry white wine.
Step 3: Set a broiler to a medium high temperature.
Adjust the broiler rack to a low position.
Place the swordfish pan under the broiler.
Occasionally baste the swordfish with the pan juices.
Broil till the swordfish is fully cooked and a few golden brown highlights appear.
Step 4: Keep the swordfish steak warm on a stove top, till the sauce is made.
This recipe yields 1 portion.
This sauce should be prepared to order. The sauce can be started while the swordfish steak cooks.
Step 1: Cut 1/2 of a lemon into supremes. (Lemon Supremes are filets of lemon fruit with no skin, seeds, pith or membrane.
Brunoise dice the supremes. (Or leave them whole.)
Set the brunoise lemon supremes aside in a small container
Step 2: Heat a small sauce pot over medium heat.
Add 1 tablespoon of unsalted butter.
Cook the butter till it is a light golden brown color. (beurre noisette)
Step 3: Add 1 tablespoon of brunoise diced shallot. (Brunoise = 1/8" dice)
Add 1/2 teaspoon of brunoise diced garlic.
Briefly sauté till the shallot begins to turn clear in color.
Step 4: Add 1 1/2 tablespoons of capers.
Add 1/2 teaspoon of chopped parsley.
Add 1/2 tablespoon of lemon juice.
Add 1/4 cup of dry white wine.
Add 1 pinch of sea salt and white pepper.
Add the swordfish jus from the broiler pan (or add 1/4 cup of fumet).
Step 5: Rapidly simmer and reduce the sauce, till only about 2 1/2 tablespoons of liquid remain.
Step 6: Remove the sauce pot from the heat.
Add 1/2 tablespoon of chilled unsalted butter while stirring. (monte au beurre)
Keep the sauce warm on a stove top till it is needed.
Swordfish Grenobloise with Dill Crème Potato:
This recipe yields 1 entrée.
Step 1: Place the Broiled Swordfish Steak on the front half of a plate.
Step 2: Use the pastry bag to pipe a portion of Dill Crème potato on the back half of the plate.
Place a petit portion of a vegetable of your choice next to the potato. (A medley of Buttered Haricot Vert, Carrot and Mushroom is a nice choice!)
Step 3: Spoon a generous portion of the Grenobloise Sauce over the swordfish steak and onto the plate. (About 3 tablespoons.)
Voila! Broiled Swordfish Steak Grenobloise!