Swordfish steak with leeks braised in wine
2 servings
15 minutes
Swordfish steak with leeks braised in wine is an exquisite dish of French cuisine that combines the tenderness of seafood and the aroma of Provençal herbs. The swordfish, known for its firm yet juicy meat, gains a unique flavor from soy sauce and spices. The leeks braised in white wine become soft and rich, enhancing the elegance of the dish. This culinary composition is perfect for dinner with a glass of dry white wine, creating an atmosphere of French gastronomic delight. The excellent balance of flavors makes this steak a choice for true gourmets.
1
Prepare the ingredients.
2
Cut the onion into thin rings.
- Leek (white part): 70 g
3
Grease the fish with oil.
- Olive oil: 3 tablespoons
4
Add soy sauce.
- Soy sauce: 2 tablespoons
5
Place the steak on a dry hot grill pan.
6
Season with Provençal herbs.
- Herbes de Provence: to taste
7
In a small pan, heat the oil and add a pinch of salt.
- Olive oil: 3 tablespoons
- Coarse sea salt: pinch
8
Flip the steak as soon as the bottom side browns.
9
Add ground pepper. Lower the heat a bit. Cook for about 5 minutes.
- Ground pepper blend: to taste
10
Send the onion to the hot pan.
- Leek (white part): 70 g
11
Flip after 3 minutes.
12
Add white wine. Simmer for 3-4 minutes, then drain the wine and remove from heat.
- Dry white wine: 70 ml
13
Move the steak to the plate.
14
Place the onion on top.
