Doug Lufkin: Swordfish Stackers 5/4/12

11:35 AM, May 4, 2012   |    comments
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Swordfish Stackers
 
Swordfish (cut into 3 medallions)  6oz
Flour ½ cup
Spinach (cleaned/stemmed)  2 cups
Sundried Tomatoe's  2 tbsp
Toasted Pinenuts 2 tbsp
Heavy Cream  1 quart
Jasmine rice   1 cup
Clarified Butter   1 cup
Pancetta   3 oz
Garlic minced..2 tsp
Water 2 cups
Nutmeg 1/8 teaspoon
Shredded Asiago  1 tbsp
Shallots (minced) 1 tsp
Kosher salt 2 tbsp
Ground white pepper 1 tsp
Fresh Rosemary   1 sprig
 
 
Jasmine Rice
 
Heat 2 cups of water in a sauce pan.  Once boiling, add the jasmine and cook until water has reduced away and rice is soft.  Cover and set aside
 
Creamed Spinach
 
In a sauté pan, heat 3 tbsp of clarified butter.  Once hot, add 1 tsp garlic and 1 tsp shallots and let simmer until aroma is released (about 1 minute).  Add spinach and stir in until soft.  Add 1 cup of heavy cream and let reduce until it coats the back of a spoon.  Add nutmeg...stir in.  Add Asiago cheese and stir in. season with salt and pepper to taste. Remove from heat and set aside
 
Pancetta Cream Sauce
 
In a sauté pan, heat 3 tbsp of clarified butter and  add 1 tsp garlic and 1 tsp shallots.  Saute until aromas have been released ( about 1 minute).  Add Pancetta and sauté for about 2 minutes.  Once the pancetta has started to create a fonde on the bottom of the pan, deglaze it with a little water.  Let the water cook off and then add 1 ½ cups of heavy cream...stir.  Reduce to medium heat and let the heavy cream thicken until it coats the back of a spoon...nappe'.  Stir in sundried tomatoes and turn heat to it's lowest setting to keep warm.
 
Swordfish
 
Season the swordfish medallions with the salt and pepper.  Dredge the swordfish in flour and set aside.
In a sauté pan, heat 3 tbsp  clarified butter.  Once the butter is hot, add the swordfish.  Saute the swordfish until it is thoroughly cooked and lightly browned on both sides.  Remove and set aside.
 
Assembly
 
Press the jasmine rice into a small soup cup and turn the soup cup upside down on a plate.  When you remove the soup cup, the rice should resemble a dome.  Place one swordfish medallion on top of the rice.  Top the medallion with 1/3 of the creamed spinach.  Repeat this step until you have stacked all of the swordfish with the creamed spinach layered in between each medallion.  Once this is done, take a kitchen spoon and drizzle the pancetta cream sauce over the stack and around the plate.  Sprinkle the toasted pine nuts around over the stack and around the plate.  Finish the dish by pushing the rosemary sprig through the center of the stack...this will hold everything together.  ENJOY!

 

 

 

 

 

 

 

 

 

 

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