Swordfish with Porcini Mushrooms, Herbs, Wine, and Anchovies
⏳ Time
1 hour 40 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Swordfish with porcini mushrooms, herbs, wine, and anchovies
Ingredients
- Scorpion fish fillet - 21.2 oz
- Porcini Mushrooms - 21.2 oz
- Anchovy fillet - 2 pieces
- White Pepper (whole) - to taste
- Lemon - 1 piece
- Olive Oil - 5 tablespoons
- Onion - 1 head
- Butter - 1.4 oz
- Carrot - 1 piece
- Garlic - 2 cloves
- Dry White Wine - 4 fl oz
- Chicken Broth - 4 fl oz
- Chopped Sage Leaves - 2 tablespoons
- Bay leaf - 1 piece
- Chicken Egg - 1 piece
- Wheat Flour - 2 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Squeeze the juice from 1 lemon and mix it with olive oil (1 tablespoon).
Step 2
Season the skinless fish steaks (150 g each) with salt and pepper to taste, pour the lemon juice and oil mixture over them, and marinate for 1 hour, turning occasionally.
Step 3
Meanwhile, finely chop the onion, crush 2 cloves of garlic, slice the carrot, and chop the anchovies.
Step 4
In a deep heavy skillet over low heat, sauté the onion and carrot in a mixture of butter (20 g) and olive oil (1 tablespoon) until golden brown. Then add the garlic to the vegetables and sauté for 1 minute.
Step 5
Add the chopped anchovies, parsley (1 tablespoon), bay leaf, and white wine to the skillet. Stirring actively, bring the wine to a boil. Wait for it to evaporate completely, then pour in the chicken broth and continue to simmer the vegetables covered for 10 minutes.
Step 6
During this time, roughly chop the mushrooms, mince 1 clove of garlic, and sauté them over moderate heat with butter and parsley (1 tablespoon).
Step 7
When the mushrooms become soft, transfer them to the skillet with the vegetables, simmer for another 3 minutes, stirring occasionally, and remove from heat.
Step 8
Lightly beat the egg with a fork and pour it into a bowl. Pat the fish steaks dry with paper towels, dip them in the egg, season with salt and pepper, and lightly coat in flour.
Step 9
Heat the remaining butter and olive oil in a large heavy-bottomed skillet over medium heat. When the foam subsides, place the steaks in the hot oil and fry (about 5 minutes on each side) until golden brown and crispy.
Step 10
Transfer the fried steaks to a shallow pot or saucepan, pour the vegetable and mushroom sauce over them, and simmer over low heat for about 5 minutes until fully cooked.
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