Cookbook Profile

Swordfish au Poivre with Parsnip Purée
and Red Wine Braised Shallots
by Ken Oringer

Serves 4


Parsnip Purée:
1 pound parsnips
2 tablespoons butter
Salt and pepper to taste

Red Wine Braised Shallots:
12 each shallots, peeled
1 cup red wine
1 teaspoon honey
Salt to taste

Swordfish au Poivre:
4 each swordfish steaks, 6 ounces each, cut into blocks 2 inches thick by 3 inches wide
2 teaspoons black peppercorns, cracked coarsely with rolling pin or table grind pepper
Salt to taste
2 teaspoons canola oil

Chervil leaves as needed

For the Parsnip Purée:

Peel the parsnips. Place in a saucepan with enough water to cover fully. Cook on high heat until tender. Drain. Purée in a food processor with the butter, pepper and salt. Set aside until ready to assemble dish.

For the Red Wine Braised Shallots:
Place the shallots and the red wine in a heavy saucepan. Add the honey and cook on medium heat until syrupy or approximately 20 minutes. Set aside until ready to assemble dish.

For the Swordfish au Poivre:
Preheat oven to 400 degrees. Coat the swordfish steaks with cracked pepper and salt on both sides. Heat the canola oil in a sauté pan and cook until the swordfish is golden brown and crusty on one side. Remove swordfish from pan and place, cooked side down, on a baking sheet. Finish cooking in preheated oven until the fish is just cooked, approximately 8 minutes.

To Finish and Serve:
Spoon the Parsnip Purée onto each of 4 serving plates. Place the swordfish on top of the Parsnip Purée on each plate. Glaze each piece of swordfish with the Red Wine Braised Shallots. Garnish with chervil leaves. Serve.


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Winning Styles Cookbook
Recipes from the James Beard Foundation Award-Winning Chefs
Feeding Frenzy, Inc.
4-color photography throughout
ISBN: 0-9728697-1-9
Recipe reprinted by permission.


Winning Styles Cookbook



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This page created February 2004