Stuffed Roast Swordfish with Sweet Potato And Carrot Puree

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Stuffed Roast Swordfish with Sweet Potato And Carrot Puree Ingredients

4 110 g; (4oz) thin slices of	2 Sweet potatoes
; swordfish, lightly	170 g Young carrots; peeled and
; beaten out	; (6oz)
4 tb Olive oil	FOR THE SORRELL SAUCE
FOR THE STUFFING	3 tb White wine vinegar
85 g Fresh white breadcrumbs;	3 Shallots; finely chopped
1 Meduim onion; finely chopped	1 Glass dry white wine
; cooked without	1 tb Double cream
; colour in 30g (1oz)	170 g Chilled unsalted butter cut
; of butter	; squares
30 g Roughly chopped flat leaf	1 bn Sorrel; washed and shredded
8 Basil leaves; roughly torn	; at last moment
FOR THE PUR?E

Instructions for Stuffed Roast Swordfish with Sweet Potato And Carrot Puree

Mix all the ingredients for the stuffing together and set aside. For the puree: Bake the sweet potatoes in a medium oven till tender. Skin and mash with a fork. Meanwhile boil the carrots with 1 tsp salt and 1 tsp sugar till soft. Drain and mash together with the sweet potato. For the sorrel sauce: Put the vinegar into a pan, add the chopped shallots and simmer until the pan looks dry and add the wine, reduce until about 1 tbsp of liquid is left, add the cream and turn the heat to low, add the diced butter a little at a time stirring constantly until all has been amalgamated and the sauce is shiny with a velvety texture. Add the sorrel just before serving. Lay out the swordfish steaks and spread in the stuffing mix evenly. Roll up each piece of swordfish and secure with a cocktail stick. Place on a baking tray. Drizzle over the olive oil for 7-10 minutes. Remove the swordfish and cut each piece diagonally in two. Spoon the sauce onto four plates. Put the mash in the middle and place the cut swordfish around the mash. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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