Swordfish With Leek Cream Recipes

FOIL-BAKED SWORDFISH WITH CARROTS, LEEKS, AND GINGER BUTTER

Steps:

• In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, and keep the mixture warm. In a small bowl stir together the remaining 1 tablespoon butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mixture and dot it with the butter mixture. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil.

SWORDFISH AND BUTTERNUT SQUASH GNOCCHI WITH LEEK SAUCE

Steps:

• For the gnocchi: Preheat the oven to 375 degrees F.
• Very lightly oil one of the cut sides of the squash and season with salt. Place the potato and squash on a sheet pan and bake until both are tender and able to be pierced with a knife, 30 to 45 minutes.
• Scoop the squash out of the outer skin, transfer to a blender and blend until smooth. Set aside.
• Peel the skin off of the potato. Grate the potato with a box grater and transfer to a bowl to cool slightly.
• When the potato is just warm and there is no visible steam, add the butternut squash puree, flour, cheese, egg yolk and some salt. Using your hands, mix to form a dough. Once the dough forms, move to a smooth surface and gently knead the dough for 3 to 5 minutes, adding flour as needed. Cover and allow the dough to rest for 15 to 20 minutes.
• Cut the dough into strips and roll to form the cut dough into even shaped logs. Cut the gnocchi to size, each about 1-inch long. Use a fork on a floured surface to shape the gnocchi into uniform pillows
• Put the gnocchi in boiling salted water just until the gnocchi float, only a few minutes.
• For the sauce: Melt the butter in a small pot over medium-low heat, then add the shallots and leeks and sweat without achieving any color, 5 minutes. Add the wine and reduce for 2 to 3 minutes. Add the stock, lower the heat and simmer for 5 minutes. Add the cream and cook for 3 to 5 minutes. Transfer the sauce to a blender, process until smooth and adjust the seasoning.
• For the swordfish: Heat two pans over medium-high heat, one with the butter and one with the oil.
• Sprinkle the fish with salt and pepper, and sear in the oiled pan. Once it is seared, flip the fish and lower the heat until cooked through.
• In the other pan, sweat the shallots, then add the gnocchi and heat through. Adjust the seasoning, then stir in the herbs.
• To serve, arrange the gnocchi on a plate or bowl. Place the fish on top and spoon the leek sauce around. Garnish with crispy fried leeks, if desired.