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
- 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.
- 1 3/4 lbs. (793g) swordfish steaks, cut against the grain 1/2" thick
- 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
Heat oven to 400°F.
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.
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.
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).
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