Sunday, November 28, 2010

Swordfish Grenobloise with Creamy Dill Whipped Potato

I learned this recipe from a Swiss chef at a tropical Chez Med restaurant.  We specialized in seafood prepared traditionally as well as nouvelle seafood preparation with traditional veal sauces.  We were very keen on sauces and preparations that brought the most out of tropical seafood.  Swordfish steak is wonderful with a traditional basic French grenobloise veal or trout preparation.  This recipe was a customer favorite. 
     Creamy Dill Whipped Potato Recipe:  Boil some peeled potatoes till soft.  Drain off the water and mash thoroughly with a whisk.  Add some warm cream and a few pats of unsalted butter.  Whip till smooth, creamy and blended.  Add sea salt, white pepper and chopped fresh dill.  Whisk again till blended.  Spoon the potato into a star tipped pastry bag.  Set the creme potatoes aside and keep them warm on a stove top. 
     Swordfish Recipe:  Oil a baking pan.  Season a swordfish steak with sea salt and black pepper.  Baste the swordfish with a little olive oil.  Add water, lemon juice and white wine to the pan.  Broil the fish in an oven slowly on a low rack.  Baste the swordfish with the pan juices every so often.  Set the swordfish on a plate when it is fully cooked. 
     Grenobloise Sauce Recipe:  Brown a little bit of unsalted butter over medium heat.  Add brunoise diced shallot and garlic.  Sizzle for a few seconds.  Add some diced brunoise of lemon, sea salt, white pepper, a few capers, a little bit of chopped parsley, a squeeze of lemon juice and a splash of white wine.  Add a spoon full of the swordfish pan juices.  Gently whisk in an unsalted butter pat to finish the sauce. 
     Spoon the grenobloise sauce over and around the swordfish steak.  Pipe the dill mash potato onto the plate.  Place a petit portion of vegetables next to the potato. 
     This is a very refined, classic French sauce that is perfect for swordfish!  Traditionally this sauce is served with trout and sometimes veal.  Pompano is another fine fish for this sauce.  If my plate looks a little on the saucy side, please notice the proportion, its a huge swordfish steak!  The creamy whipped dill potatoes are such a nice simple compliment to this entree.  There is no need to reduce the cream for the potatoes as it will take on the characteristic of butter if you do so.  Believe me, you can taste the cream in these potatoes!  ...    Shawna

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