Thursday, April 18, 2013

Butter Poached Swordfish with Rosemary Roasted Potatoes and Asparagus with a Lite Hollandaise 

Melt good quality butter over low heat

Skim the white solids from the pot
Add Thyme to the melting butter and then place the Sword Fish into the Herb Butter

Mince Rosemary , black pepper and pink sea salt together and then  Zest a lemon ,  add half of the mixture to the fish reserve the other half for the potatoes

When the portion of the Swordfish in the butter turns white and begins to flake, gently turn fish and continue to poach until fish is cooked  and flaky

Quarter the New Potatoes toss with olive oil and reserved herb lemon zest mixture and minced garlic
Roast until tender and starting to brown

Trim Asparagus and place into a pot of salted boiling water to blanch
While still Green remove from pot and run cold water over Asparagus to stop the cooking process
Once cooled pat dry 

Temper Egg Yolks, Lemon Juice and butter over boiling water. whisking  until mixture is warmed and thickens into a sauce that coats the back of a spoon

Assemble the dish and serve with crusty french bread

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