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Swordfish Steaks Poached In Beer and Sauced Recipe
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Celery stalk||1 , sliced|
|Milk||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped gruyere cheese||1⁄2 Cup (8 tbs) (Natural)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Freshly ground black pepper||To Taste|
Calories 916 Calories from Fat 399
% Daily Value*
Total Fat 45 g68.9%
Saturated Fat 18.5 g92.3%
Trans Fat 0 g
Cholesterol 309.2 mg
Sodium 649.8 mg27.1%
Total Carbohydrates 24 g8%
Dietary Fiber 1.7 g6.7%
Sugars 5.6 g
Protein 83 g166.9%
Vitamin A 77.4% Vitamin C 16.1%
Calcium 35.8% Iron 18.3%
*Based on a 2000 Calorie diet
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.