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Swordfish with Porcini Mushrooms, Herbs, Wine, and Anchovies

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Main Dishes | Italian cuisine

⏳ 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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