Swordfish Steaks Poached In Beer and Sauced Recipe
Ingredients
| Beer | 1 Quart | |
| Carrot | 1 , sliced | |
| Onion | 1 , sliced | |
| Stalk celery | 1 , sliced | |
| Parsley sprigs | 4 Small | |
| Peppercorns | 8 | |
| Whole Cloves | 5 | |
| Bay Leaf | 1 | |
| 8 swordfish steaks | ||
| Butter | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/2 cup chopped natural Gruyere cheese | ||
| Egg yolks | 2 | |
| Heavy cream | 1/4 Cup (16 tbs), Whipped | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. In a large skillet bring the beer, carrot, onion, celery, parsley, peppercorns, cloves and bay leaf to a boil. Reduce the heat, cover and simmer fifteen minutes.
2. Arrange four of the steaks in the broth one layer deep. Simmer, covered, turning once, until the fish flakes easily when tested with a fork, about ten minutes. Transfer to a shallow greased baking dish and repeat with the remaining steaks.
3. Boil the broth, uncovered, until reduced to one cup. Strain through four thicknesses of cheesecloth.
4. In a saucepan, melt two tablespoons of the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Add the strained broth and cheeses and stir. Add the egg yolks lightly beaten with a little of the hot sauce and cook over low heat, stirring, until the sauce has thickened. Stir in the remaining butter and the cream and season with salt and pepper.
5. Pour the sauce over the fish and broil in a preheated broiler until lightly browned.
2. Arrange four of the steaks in the broth one layer deep. Simmer, covered, turning once, until the fish flakes easily when tested with a fork, about ten minutes. Transfer to a shallow greased baking dish and repeat with the remaining steaks.
3. Boil the broth, uncovered, until reduced to one cup. Strain through four thicknesses of cheesecloth.
4. In a saucepan, melt two tablespoons of the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Add the strained broth and cheeses and stir. Add the egg yolks lightly beaten with a little of the hot sauce and cook over low heat, stirring, until the sauce has thickened. Stir in the remaining butter and the cream and season with salt and pepper.
5. Pour the sauce over the fish and broil in a preheated broiler until lightly browned.
Chef
