Swordfish with porcini mushrooms, herbs, wine and anchovies
4 servings
100 minutes
Swordfish with white mushrooms, herbs, wine, and anchovies is a magnificent dish of Italian cuisine that combines the tenderness of sea fish with the rich aroma of forest mushrooms. Historically, this recipe originated in the coastal regions of Italy where fresh fish and aromatic herbs were the foundation of local gastronomy. Anchovies add a piquant depth of flavor while white wine and chicken broth make the sauce refined and rich. The crispy crust of the steaks highlights their juiciness, while the vegetable mix with mushrooms creates a harmonious balance of textures. This dish is perfect for both a cozy dinner and a festive feast, bringing with it the warm atmosphere of Italian cuisine.
1
Squeeze the juice from 1 lemon and mix it with 1 tablespoon of olive oil.
- Lemon: 1 piece
- Olive oil: 5 tablespoon
2
Season fish steaks (150 g) with salt and pepper to taste, pour with a mixture of lemon juice and oil, and marinate for 1 hour, turning occasionally.
- Swordfish fillet: 600 g
- Ground white pepper: to taste
- Salt: to taste
3
Meanwhile, finely chop the onion, crush 2 cloves of garlic, slice the carrot, and chop the anchovies.
- Onion: 1 head
- Garlic: 2 cloves
- Carrot: 1 piece
- Anchovy fillet: 2 pieces
4
In a deep heavy skillet over low heat, sauté onion and carrot in a mixture of butter (20 g) and olive oil (1 tablespoon) until golden. Then add garlic to the vegetables and sauté for 1 minute.
- Butter: 40 g
- Olive oil: 5 tablespoon
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 2 cloves
5
Add pieces of anchovies, parsley (1 tablespoon), bay leaf, and white wine to the pan. Stirring actively, bring the wine to a boil. Wait for it to evaporate completely, pour in the chicken broth, and continue to simmer the vegetables covered for 10 minutes.
- Anchovy fillet: 2 pieces
- Chopped parsley: 2 tablespoons
- Bay leaf: 1 piece
- Dry white wine: 125 ml
- Chicken broth: 125 ml
6
During this time, chop the mushrooms coarsely, mince 1 clove of garlic, and sauté in moderate heat with butter and parsley (1 tablespoon).
- White mushrooms: 600 g
- Garlic: 2 cloves
- Butter: 40 g
- Chopped parsley: 2 tablespoons
7
When the mushrooms become soft, transfer them to the pan with vegetables, simmer for about 3 more minutes, stirring occasionally, and remove from heat.
8
Lightly beat the egg with a fork and pour it into a bowl. Pat the fish steaks dry with paper towels, dip them in the egg, sprinkle with salt and pepper, and lightly coat with flour.
- Chicken egg: 1 piece
- Swordfish fillet: 600 g
- Salt: to taste
- Ground white pepper: to taste
- Wheat flour: 2 tablespoons
9
Heat the remaining butter and olive oil in a large heavy-bottomed skillet over medium heat. Once the foam disappears, add the steaks to the hot oil and fry for about 5 minutes on each side until golden-brown and crispy.
- Butter: 40 g
- Olive oil: 5 tablespoon
- Swordfish fillet: 600 g
10
Transfer the fried steaks to a not very deep pot or skillet, pour in the vegetable and mushroom sauce, and simmer on low heat for about 5 minutes until fully cooked.
- Swordfish fillet: 600 g
- White mushrooms: 600 g