Ingredients
Parsnip Puree:
1 lb parsnips
2 T butter
salt and pepper to taste
Red Wine Braised Shallots:
12 shallots, peeled
1 cup red wine
2 tsp honey
salt to taste
Swordfish au Poivre:
4 6 oz swordfish steaks, cut into blocks 2" thick by 3" wide or so
2 tsp black peppercorns, cracked coarsely
salt to taste
2 tsp canola oil
Preparation
Puree: peel parsnips. place in a saucepan with enough water to cover fully. cook on high heat until tender. Drain. Puere with butter, salt and pepper. Set aside. Shallots: place shallots and red wine in a heavy saucepan. Add honey and cook on med heat until syrupy. set aside Swordfish: preheat oven to 400F. coat swordfish with cracked pepper and salt. Heat canola oil in a sautee pan and cook until the swordfish is golden brown and crusty on one side. Remove from pan and place, cooked side down, on a baking sheet. finish cooking in oven until fish is cooked, approx 8 min. Finish and Serve: spoon parsnip puree on to 4 plates. Place swordfish on top. Glze each steak with red wine braised shallots. Serve.
