Swordfish Au Poivre Recipe 15
SWORDFISH AU POIVRE
Au poivre, the peppery French finish for a steak, is simpler and more versatile than its fancy-sounding name suggests. A quick pan sauce of cream and Cognac enrobes a seared piece of meat fueled with crushed black or green peppercorns. But the preparation doesn't have to be just for meat. At Veronika, a new restaurant in Manhattan that was attracting pre-pandemic attention, the English chef Robert Aikens used the seasoning and sauce to finish a thick fist of tender celeriac, with excellent results. Boneless chicken breasts are another choice. Here I opted for swordfish steaks, though you could use another densely textured slab of fish, like halibut, instead. But producing au poivre is strictly à la minute: Have your ingredients ready to apply so the wait time for serving is minimal. The recipe is easily reduced to serve two for that date-night dinner while sequestered at home with a good bottle of Burgundy to share.
Provided by Florence Fabricant
Categories seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 150 degrees. Have an oven-proof platter that can hold the fish in a single layer ready. Dust the swordfish lightly with salt. Sprinkle the pepper on both sides, pressing the grains into the fish.
- Heat the oil to medium hot in a heavy skillet, about 12-inches in diameter, to hold the fish in a single layer. Sear the fish, pepper and all, until barely cooked through and still a bit pink in the center, about 3 minutes on each side. Transfer to the platter and place in the oven. Turn off the oven.
- Add the butter to the skillet. When it melts add the shallot and sauté, stirring, until translucent, a couple of minutes. Add the Cognac and swirl in the pan a minute or so until somewhat reduced and syrupy. Add the cream and parsley and continue cooking, stirring, until somewhat thickened. Remove from the heat.
- Remove the fish from the oven and pour the sauce over it, then serve, or transfer each portion to individual dinner plates, spoon on the sauce and serve.
SWORDFISH AU POIVRE RECIPE - (1/5)
Provided by á-170456
Number Of Ingredients 4
Steps:
- Seafood Alternatives: tuna Rinse the fish under cold water and pat dry with paper towels. With a mortar and pestle, crack the peppercorns until they are a coarsely and finely cracked mixture. Evenly coat both sides of the swordfish steaks with the crushed peppercorns. Heat the olive oil in a heavy skillet over medium high heat. Add the fish and immediately reduce the heat to medium. Season to taste with salt. Cook for 5 minutes, then turn and cook on the other side until the center of the fish is just opaque, 4 to 5 minutes longer. This recipe yields 2 servings. If you don't have a mortar and pestle, pour the peppercorns into a plastic bag, then slip the plastic bag into a paper bag. Place the bag on a hard surface and use a heavy skillet, a sturdy rolling pin or a heavy can to crush the peppercorns.
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- 1. Heat 1 tablespoon canola oil in each of two 12-inch non-coated sauté pans (or one very large pan) over high heat. Season the swordfish generously with salt and pepper on both sides.
- 2. Sear each swordfish steak until golden on both sides, about 2 minutes per side. The swordfish should be warm in the center, but still quite rare.
- 3. Drain all but 1 tablespoon of fat from one of the pans (or the large pan) and add the peppercorns and butter. Place the pan on the stove over medium heat and bloom the peppercorns lightly.
- 4. Remove the pan from the flame, pour in the brandy pan and swirl around the pan to deglaze. Carefully tilt the edge of the pan toward the flame to light the brandy on fire. Once the fire goes out, return the pan to the stove over low heat and simmer until the liquid is reduced by half. Add the cream and reduce slightly until thickened, about 3 minutes and season to taste with salt.
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