How to Cook Seared Swordfish With Asparagus Puree

A quick and flavorful appetizer.

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How to Cook Seared Swordfish With Asparagus Puree Recipe
15 Steps
Ingredients
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1

Saint Valentine day menu (part 2/5): Second Appetizer (see the other guides for the full menu)

2
Start from the asparagus and leek

Start from the asparagus and leek

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3
Cut them in 2cm pieces, set the tips aside.

Cut them in 2cm pieces, set the tips aside.

4
Add all the chopped pieces except the tips to a pot with some water, add some pepper and bring to boil, then lower the heat and let boil gently for 20min.

Add all the chopped pieces except the tips to a pot with some water, add some pepper and bring to boil, then lower the heat and let boil gently for 20min.

5
After 20min use an hand blender an purée the whole thing.

After 20min use an hand blender an purée the whole thing.

6
Now add the milk and butter and stir everything well. Keep boiling gently to reduce it and achieve the desired consistency. Add salt and pepper to taste. Let cool down until warm before serving it

Now add the milk and butter and stir everything well. Keep boiling gently to reduce it and achieve the desired consistency. Add salt and pepper to taste. Let cool down until warm before serving it

7
Now start working on the swordfish steak. Remove the skin

Now start working on the swordfish steak. Remove the skin

8
Cut strips of a width equivalent to the thickness of the steak.

Cut strips of a width equivalent to the thickness of the steak.

9
In the meantime add the tips of asparagus to a pan with some olive oil and the wine. Sauté for 5 minutes. If you want them more cooked add some water.

In the meantime add the tips of asparagus to a pan with some olive oil and the wine. Sauté for 5 minutes. If you want them more cooked add some water.

10
I like to develop that little roasted skin

I like to develop that little roasted skin

11
On a second pan heat some sunflower seeds oil. When the oil is really hot, add the pieces of swordfish and sear them 30s per side, on all 4 sides. Sprinkle a pinch of salt.

On a second pan heat some sunflower seeds oil. When the oil is really hot, add the pieces of swordfish and sear them 30s per side, on all 4 sides. Sprinkle a pinch of salt.

12
Remove them when cooked and set them on a cutting board.

Remove them when cooked and set them on a cutting board.

13
Cut them in small cubes quickly while hot.

Cut them in small cubes quickly while hot.

14
Place the purée at center, the seared swordfish on top and the asparagus tips on the side. Garnish with some toasted cashews, sprinkle with parsley and  drizzle with olive oil.

Place the purée at center, the seared swordfish on top and the asparagus tips on the side. Garnish with some toasted cashews, sprinkle with parsley and drizzle with olive oil.

15
Enjoy!

Enjoy!

Ingredients

1 Swordfish Steak 
300 Grams Asparagus 
50 Milliliters Milk 
25 Grams Butter 
Leek 
50 Grams Cashews 
Olive oil 
Sunflower seeds oil 
100 Milliliters White wine 
Parsley 
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