Fred J. Maroon
Sautéed Swordfish & Osetra Cakes with Caviar Sauce from Jean-Louis Palladin.
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Sautéed Swordfish & Osetra Cakes with Caviar Sauce

Jean-Louis Palladin, Jean-Louis: Cooking with the Seasons - January/February 2014

Adapted from Jean-Louis: Cooking with the Seasons by Jean-Louis Palladin.

"Swordfish is very tricky to cook—a few seconds too long, and it’s ruined. The taste is beautiful, but a little plain; combining it with caviar gives it just the twist it needs because caviar is salty and has a lot of iodine."

For 4 servings

Caviar butter:

  • 1/2 cup (113g) unsalted butter, at room temperature
  • 3 Tbsps. plus 1/2 tsp. pressed caviar

Blend butter and caviar in a processor until very creamy; cover in airtight contianer; chill until firm.

Assembly:

  • 1 3/4 lbs. (793g) swordfish steaks, cut against the grain 1/2" thick
  • salt
  • black pepper, freshly ground
  • 2 Tbsps. (20ml) extra-virgin olive oil
  • 1 cup (230g) osetra or other top-quality caviar
  • 2 Tbsps. (30ml) lobster consommé or stock
  1. Heat oven to 400°F.

  2. Cut out 12 rounds from swordfish slices with 2 3/4" diameter cutter; reserve trimmings for another use; season rounds; heat oil in large nonstick skillet over high heat; working in 2 batches, cook swordfish rounds 30 seconds on each side; transfer to a plate lined with paper towels; blot surface.

  3. Place a swordfish round in center of ovenproof serving plate; spread 4 tsps. caviar over top and sides of round with butter knife; top with another swordfish round; spread top and sides with 4 tsps. caviar; top with third swordfish round; spread top and sides with 4 tsps. caviar; spread caviar smooth; repeat with remaining cakes and caviar.

  4. Bake cakes in oven just until heated through (4 to 6 minutes; watch carefully, as you don’t want heat from plates to curdle caviar); remove from oven; reserve (keep warm).

  5. To serve, gently heat caviar butter and consommé in small heavy-bottomed saucepan set over high heat, whisking constantly, just until butter melts and sauce is warmed through; remove from heat; season; spoon 2 Tbsps. around each cake.

What to drink: Favia Línea Savignon Blanc Coombsville 2012