what's up everybody this is lyle with no hippie BBQ whatever you doing today is
gonna be some pan-seared swordfish aka Swordfish au Poivre and a brandy cream sauce
anyway I'm following a recipe from the famous Chef Eric Ripert I saw this
recipe and figured it was something that I had to do anyway let's come on in take
a look at these ingredients and we'll be knocking it out here's the ingredients
we're working with I have our swordfish steaks here and I am trying to get this as dry
as possible get as much moisture out of the swordfish as I can we have some salt some
pepper I have some more coarse ground green peppercorns some lemon juice
capers now this is my addition to this recipe he did not have that in his some
butter some brandy I'm happy to be rolling with the E&J on that brandy and
we have some heavy cream anyway first thing I'm gonna do is get these
swordfish fillets kind of our swordfish steaks trimmed up so let's start with
that press this swordfish steak goes if you look in here you see a lot of this
brown and appetizing looking scenario going on I'm just going to kind of come
down here we're gonna trim this off and then we're just going to kind of round
this off right here and this is not going to go to waste
my dogs I'm sure will love this so this is just more of an appearance thing that
it is anything else and we are cutting off that skin there as well
all right you're good to go think that's about it let me cut off this skin I'm
gonna go ahead and get this pan heated up and we'll start cooking
all right guys while our skillet is coming up to temperature we're just
going to go ahead and hit it with some salt and pepper and that's really all
we're gonna do nothing fancy on this one
alright guys I have my skill in a medium-high heat I'm using avocado oil
and the recipe that inspired me they use canola oil I believe either will be fine
let's go ahead and sear these up on both sides two minutes the side
alright guys that's two minutes to split and flip it over do another two minutes
on that side alright that is two minutes on this side let's get a clean plate
just gonna sit this off to the side and I'm gonna actually wipe this pan out
we'll start our next steps step we're gonna go ahead get some butter in here a
little bit of this peppercorn and we have our paper without his you and cook
this down to a minute alright guys that is good to go let's go ahead and add
some of this brandy in
see if we can light this up right quick I let that alcohol burn off right quick
now that that alcohol is burning off we're going to go ahead and add some
heavy cream to it
our lemon juice
some salt
and we're just gonna let this cook for about three minutes to reduce so this
sauce is thickened up real nicely what I'm gonna do now is I'm going to go
ahead and cut this swordfish up and get ready for our taste test
so that is a wrap right there time to get in and see what I think about this I
kind of paired this with just some roasted vegetables some tomatoes
zucchini onions stuff like that
all right let's get him
okay I'm gonna tell you this is some good stuff
I can see rocking this out with like some tuna you know I can almost see
doing this with beef as well you know what this is a very flexible recipe up I
think I am gonna try it with those two just to see how it turns out anyway you
know I'm about to take another bite I'm not gonna do that I'm just gonna thank
you guys I stopped by no hippie BBQ give this recipe a try very simple very easy
hope you like it as much as me catch on the next video
Pan seared Swordfish steaks - Flambe
How to cook swordfish











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