Seared swordfish and lions mane steak over linguine with a lions mane and porcini mushroom bisque sauce, topped with sautéed peperanata
Homemade. Special occasion —> Thursday.
by horseanddogguy
4 Comments
horseanddogguy
The mushroom steaks are compressed between 2 nested cast iron pans and seared as the excess moisture is released. 4 inch thick lions mane mushrooms are cooked down to approximately 1/4 inch to 3/8 inch thick steaks while compressed between two cast-iron pans. The end result is very meaty instead of fibrous.
The swordfish is cooked in the fond of the mushrooms. When the swordfish hits 125F, mid rare, it’s removed to rest.
The swordfish fond is then deglazed with either Sherry or white wine or cognac. Add the slightly undercooked pasta and mushroom bisque to the deglazed fond. Finish the pasta in the bisque and the cast-iron pan while the swordfish and mushroom steaks rest. Add a ladle of the pasta water if the pasta is a little too tight.
I made the peperanata before searing the mushrooms. I added sweet bell peppers, seeded and deveined jalapeños, poblanos, shallots, a couple of anchovies, and garlic to the cast-iron pan cold with EVOO. I added some vegetable stock to kickstart the cooking process and cooked off the vegetable stock. Once the shallots and anchovies are fully melted, deglaze the pan again with either Sherry or cognac. Remove the peperanata to a warming oven until ready for final plating.
Disastrous-Low-6277
The roarin sword fish
cooksmartr
Such a delicious and complete meal for the family!
Business-Schedule642
Looks great. But be sure to cook swordfish throughly. They tend to have a lot of parasites
4 Comments
The mushroom steaks are compressed between 2 nested cast iron pans and seared as the excess moisture is released. 4 inch thick lions mane mushrooms are cooked down to approximately 1/4 inch to 3/8 inch thick steaks while compressed between two cast-iron pans. The end result is very meaty instead of fibrous.
The swordfish is cooked in the fond of the mushrooms. When the swordfish hits 125F, mid rare, it’s removed to rest.
The swordfish fond is then deglazed with either Sherry or white wine or cognac. Add the slightly undercooked pasta and mushroom bisque to the deglazed fond. Finish the pasta in the bisque and the cast-iron pan while the swordfish and mushroom steaks rest. Add a ladle of the pasta water if the pasta is a little too tight.
I made the peperanata before searing the mushrooms. I added sweet bell peppers, seeded and deveined jalapeños, poblanos, shallots, a couple of anchovies, and garlic to the cast-iron pan cold with EVOO. I added some vegetable stock to kickstart the cooking process and cooked off the vegetable stock. Once the shallots and anchovies are fully melted, deglaze the pan again with either Sherry or cognac. Remove the peperanata to a warming oven until ready for final plating.
The roarin sword fish
Such a delicious and complete meal for the family!
Looks great. But be sure to cook swordfish throughly. They tend to have a lot of parasites