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Swordfish in Mushroom Cream Sauce

2 swordfish steaks (with bone in)
125 gm brown cap or Portobello mushrooms soaked in 250 ml hot water for 1 hour
150 ml fish stock
150 ml medium sherry
250 ml Double cream (fresh, not long life)
1 lemon
Sea salt
Black pepper

In a saute or frying pan, melt a large knob of butter, over a low
heat fry the swordfish for two minutes each side. Add the mushroom
stock from the soaked mushrooms (reserve the mushrooms to one side),
turn up the heat and reduce liquid stock until it starts to go
syrupy, turning the swordfish. Remove swordfish and keep warm.

Add the fish stock and sherry and repeat the process of reduction
again to the syrupy stage.

Now add the mushrooms and the cream together with the lemon juice,
salt and fresh ground pepper to season.

Bring the cream to the boil in the pan and then allow to boil away
for a minute or so until it begins to thicken up and take on a
sauce like consistency. Serve the swordfish, topped with the
mushrooms and the sauce. Serve with plain vegetables or pasta or
rice. The flavours are in the fish and sauce so keep it simple. I
served it with fresh linguine.


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