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.
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Jordan Tennon
[email protected]Overall, this dish was a success. The fish was cooked well and the sauce was tasty. However, I found the recipe to be a bit too complicated and time-consuming. I would recommend simplifying the recipe or using a different one altogether.
Viper venom
[email protected]This was my first time making swordfish and it turned out great! The recipe was easy to follow and the fish was cooked perfectly. The sauce was also very flavorful. I will definitely be making this again.
Thuva Thurairajah
[email protected]I've tried this recipe a few times and it's always a hit. The fish is always cooked perfectly and the sauce is delicious. I love the addition of the capers and lemon, which give the dish a bright, tangy flavor.
Bzunesh Abebe
[email protected]I made this for my family and they all loved it! The fish was moist and flavorful, and the sauce was creamy and rich. I will definitely be making this again.
Sufian Malik
[email protected]This dish is a keeper! It's elegant enough for a special occasion, but it's also easy enough to make on a weeknight. The fish is always cooked perfectly, and the sauce is divine.
Audrey Walker
[email protected]I thought the sauce was a bit bland. I added some garlic and white wine, which improved the flavor considerably.
Tahmina Islam
[email protected]This recipe was easy to follow and the results were amazing! The fish was cooked to perfection and the sauce was creamy and flavorful. I will definitely be making this again.
Aniobi Arinze
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. He said the fish was cooked perfectly and the sauce was delicious. I would recommend using less peppercorns if you don't like spicy food.
Rj Redwan Raj
[email protected]I've made this recipe several times now, and it's always a hit. The fish is always cooked perfectly, and the sauce is to die for. I love the addition of the capers and lemon, which give the dish a bright, tangy flavor.
Nasurumbi Maureen
[email protected]This swordfish au poivre was an absolute delight! The fish was perfectly cooked, with a crispy, flavorful crust and a tender, juicy interior. The sauce was rich and creamy, with a hint of spice from the peppercorns. I served it with steamed asparagus